CN101485357B - Instant lotus seed and preparation method thereof - Google Patents
Instant lotus seed and preparation method thereof Download PDFInfo
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- CN101485357B CN101485357B CN2009100787143A CN200910078714A CN101485357B CN 101485357 B CN101485357 B CN 101485357B CN 2009100787143 A CN2009100787143 A CN 2009100787143A CN 200910078714 A CN200910078714 A CN 200910078714A CN 101485357 B CN101485357 B CN 101485357B
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Abstract
The invention discloses an instant lotus seed and a preparation method thereof. The method for preparing the instant lotus seed comprises the following steps: after the kernel-removed lotus seed is subjected to curing treatment, the instant lotus seed can be obtained through freezing and drying. The step of freezing and drying is carried out according to the following three stages: a first stage is quick freezing, which is to cool the lotus seed at a speed of between 1 and 5 DEG C/min to a temperature of between 18 and 40 DEG C below zero, and maintaining the temperature for 6 to 15 hours; a second stage is sublimation drying, which is to heat the lotus seed from the freezing temperature to a temperature of between 65 and 110 DEG C at a speed of between 2 and 8 DEG C/min, and maintaining the temperature for 6 to 10 hours at pressure of between 110 and 130Pa; and a third stage is resolution drying, which is to cool the lotus seed from the sublimation drying temperature to a temperature of between 45 and 50 DEG C at a speed of between 0.1 and 5 DEG C/min for 3 to 8 hours at pressure of between 30 and 50Pa. The instant lotus seed solves dryness and astringency, oxidation and other problems, not only maintains the flavor of the fresh lotus seed, but also improves the nutrient value of the lotus seed.
Description
Technical field
The present invention relates to a kind of instant lotus seed and preparation method thereof.
Background technology
Lotus is distributed in China the greater part, main product in the Hunan, ground such as Hubei, Fujian, Zhejiang, Jiangsu.Lotus seeds, its delicate fragrance of distinguishing the flavor of, nutritious.The content of carbohydrate is up to 62% in the dried lotus seeds, and protein content is the food that suits the taste of both old and young up to 16.6%.The fresh lotus seeds of per 100 grams contain protein 17.2 grams approximately, fat 2.0 grams, sugar 64.2 grams, Cobastab
10.16 milligram, Cobastab
20.08 milligram, 4.2 milligrams in nicotinic acid, 0.27 milligram of vitamin E.Calcium in the lotus seeds, phosphorus and potassium content are very abundant, except that can constituting bone and tooth composition, also have the promotion blood coagulation, make some enzyme activation, keep nerve conductivity, and be calm neural, keeps the retractility of muscle and the effects such as the rhythm and pace of moving things of heartbeat.Abundant phosphorus still is the chief component of nucleus albumen, helps body to carry out protein, fat, carbohydate metabolism, and keeps acid-base balance, and the formation of sperm is also played an important role.
Lotus seeds also are of great value simply Chinese medicine, are top grade with Hunan Hunan lotus seeds, Zhejiang Qu Lian, Fujian Jian Lian, and peeling, the heart when medicinal are so tcm prescription, has tonifying spleen, beneficial lung " lotus-seed kernel ", nourishes heart, kidney-nourishing and consolidate effect such as intestines.Be applicable to palpitaition, insomnia, diseases such as body void, seminal emission, leukorrhea, chronic abdomen disease are the treasure of nourishing vigour.Shennong's Herbal as far back as Han dynasty is just regarded as it top grade, think that the lotus seeds flavor is sweet, puckery, property is put down, have that tranquilizing and allaying excitement, tonifying middle-Jiao and Qi, relieving mental strain and strengthening the kidney, strengthening spleen and nourishing stomach, clear internal organs profit are dirty, the effect of hearing-improing and eyesight improving, relieving diarrhea with astringents, can be used for after being ill or postpartum is weakness of the spleen and the stomach, diarrhea, palpitation and severe palpitation, dysphoria, insomnia and dreamful sleep, weak, the anorexia of weak breath, and women's deficiency of blood soreness of waist, leucorrhea increasing, climacteric metancholia, and heart disease, hypertension, hypogona dism etc.And Compendium of Material Medica is also put down in writing: the lotus seeds bowl spares is reposed, and beneficial strength is removed hundred diseases, and clothes are made light of one's life by commiting suicide for a long time, and is anti-old, not hungry, prolong life, and beneficial heart kidney, controlling nocturnal emission with astringent drugs gas, strengthening the bones and muscles, sharp knowledge, qi-restoratives decreases, the fire detoxifcation of dispelling, the tire of only suffering from diarrhoea is sliding, and juvenile's heat is rushed down, and food etc. is told in gastric disorder causing nausea.
Lotus seeds plantation in Jianning County is with a long history, and it is big to build the lotus popularity, builds lotus deep processing series of products and finds a good sale at home and abroad.Jianning lotus seeds cultivated area reaches 50,000 mu at present, and Guangchang, neighbouring province Jiangxi cultivated area has 60,000 mu, and raw material sources are wide and cost of transportation is low.Therefore it is wide to develop lotus seeds deep processing market prospects.
Summary of the invention
The purpose of this invention is to provide a kind of instant lotus seed and preparation method thereof.
Instant lotus seed provided by the present invention is prepared as follows: after the lotus seeds of coring were carried out maturation process, freeze drying obtained instant lotus seed (A).
Lotus seeds as raw material can be fresh lotus seeds or dry lotus seeds.
Wherein, described freeze drying can be carried out according to following three phases:
The phase I quick-frozen: being cooled to quick freezing temperature with the speed of 1-5 ℃/min is-18～-40 ℃, and keeps 6-15 hour at described quick freezing temperature;
The second stage lyophilization: the speed with 2-8 ℃/min rises to 65-110 ℃ of lyophilization temperature by described quick freezing temperature, and described lyophilization temperature maintenance 6-10 hour, pressure was 110-130Pa;
The phase III parsing-desiccation: the speed with 0.1-5 ℃/min is reduced to 45-50 ℃ of parsing-desiccation temperature by described lyophilization temperature, and described parsing-desiccation temperature maintenance 3-8 hour, pressure was 30-50Pa.
Described cryodesiccated material sabot amount can be 2-15kg/m
2
Described maturation process specifically can be lotus seeds at 85-100 ℃, boils the 8-9 maturation.Time can be 5-40 minute, and the concrete time decides according to the degree of drying of lotus seeds, can boil 5 minutes as fresh lotus seeds, and the time that dried lotus seeds boil is longer.
Also can allocate in the time of described maturation process.Allotment can be decided according to different taste, as saline taste, sweet taste, spiced flavor etc.If saline taste, described maturation process can be carried out in saline solution, and the concentration of described saline solution can be 10-30% (mass percentage concentration).If sweet taste, described maturation process can be carried out in sugar aqueous solution, and the concentration of described sugar aqueous solution can be 10-50% (mass percentage concentration).If spiced flavor, described maturation process can be carried out in following liquid: Chinese prickly ash 0.6% (quality percentage composition), salt 20% (quality percentage composition), fennel 0.4% (quality percentage composition), cassia bark 0.2% (quality percentage composition), five spices 0.2% (quality percentage composition), solvent is a water.
Through the instant lotus seed that above-mentioned sugar aqueous solution maturation process obtains, not dry and astringent, mouthfeel is good, promotes the secretion of saliva, makes lotus seeds that the sensation of just melt in the mouth be arranged.
Described method also comprises the step that the instant lotus seed (A) that will obtain is allocated.Described allotment can comprise that the instant lotus seed that will obtain wraps up the step that obtains chocolate lotus seeds (B) with chocolate, and described instant lotus seed (A) is 1 with the mass ratio of chocolate: (3～5).
Described allotment also comprises the step that described chocolate lotus seeds (B) spray fruit glaze agent is obtained instant lotus seed (C).
As, the instant lotus seed (A) that said method obtains is put into the chocolate soln (also can add roasting at chocolate soln and fry good peanut particle (mass ratio of peanut and chocolate soln is 1: 8～10)) that dissolves, after hanging up chocolate mass, cooling immediately makes chocolate solidify that (mass ratio of chocolate soln and instant lotus seed (A) is (3～5): 1), (shellac solution concentration is 10% (mass concentration) to spray fruit glaze agent then, the use amount of lac in instant lotus seed (C) is no more than 0.2g/kg), then become instant lotus seed (C).Instant lotus seed (A) is not wrapped, and local flavor is from the local flavor of soup in the maturation process; The outer parcel of chocolate lotus seeds (B) is chocolate, and each level of local flavor is different.
Chocolate in the instant lotus seed (C) has diluting effect to lotus seeds, makes instant lotus seed (C) not dry and astringent, and mouthfeel is good, is difficult for oxidation, by the lotus seeds of chocolate-enrobed, is difficult for suction, makes lotus seeds remain loose mouthfeel.
In the preparation process of described instant lotus seed (A), chocolate lotus seeds (B) and instant lotus seed (C), described lotus seeds carry out following preliminary treatment before carrying out maturation process: with fresh lotus seed core removal, drying; Described drying is a heated-air drying, and hot blast temperature is 50-60 ℃, 10-15 hour drying time.This dry purpose is for long-term storage, is convenient to long-term production usefulness, if directly processing can be moist.
The present invention creatively introduces freeze drying process in the deep processing of lotus seeds, obtain can be instant the lotus seeds product.The present invention is to influencing drying process parameter (quick freezing temperature, the time of product quality, press in drying sublimation temperature, time, storehouse pressure and dry resolution temperature, time, storehouse) be optimized, resulting product had both kept the local flavor of fresh lotus seeds, lotus seeds are loose, just melt in the mouth, kept its nutritive value to greatest extent, and lotus seed starch thedegreeof height, in long-term preserving process, be difficult for bringing back to life.As Vit C contents, dry lotus seeds are about 50-100mg/kg before handling, and the Vit C contents of product after the freeze drying (instant lotus seed of the present invention) still remains in this scope; Handle provitamin B
1Content be 4-6mg/kg, the product after the freeze-drying (instant lotus seed of the present invention) is at 3.6-5.0mg/kg; Handle provitamin B
2Content be 0.1-0.2mg/kg, the product after the freeze-drying (instant lotus seed of the present invention) is at 0.10-0.15mg/kg; Handle provitamin B
6Content be 7-9mg/kg, the product after the freeze-drying (instant lotus seed of the present invention) is at 6.3-7.9mg/kg; Handle the content 7-9mg/kg of provitamin E, the product after the freeze-drying (instant lotus seed of the present invention) content of vitamin E does not change.And the present invention adds the nutritive value that sugar, chocolate, peanut etc. have improved instant lotus seed.
Description of drawings
Fig. 1 is the semi-finished product lotus seeds of embodiment 1
Fig. 2 is the instant lotus seed of embodiment 1
The specific embodiment
Embodiment 1, preparation instant lotus seed
Get the seedpod of the lotus, peel off, striping, coring, heated-air drying, hot blast temperature is 50-60 ℃, 10 hours drying times, making the water content of lotus seeds is 7.82%, obtains semi-finished product lotus seeds (Fig. 1).The semi-finished product lotus seeds are boiled 30 minutes to 8 maturations in 85 ℃ quality percentage composition is 10% aqueous sucrose solution, carries out freeze drying according to following three phases, obtain instant lotus seed (Fig. 2) with freeze drier:
Phase I quick-frozen: be cooled to quick freezing temperature with the speed of 1 ℃/min and be-18 ℃, and kept 6 hours at this quick freezing temperature;
The second stage lyophilization: the speed with 2 ℃/min rises to 65 ℃ of lyophilization temperature by quick freezing temperature (18 ℃), and this lyophilization temperature maintenance 6 hours, pressure was 110Pa;
The phase III parsing-desiccation: the speed with 0.1 ℃/min is reduced to 45 ℃ of parsing-desiccation temperature by this lyophilization temperature (65 ℃), and this parsing-desiccation temperature maintenance 3 hours, pressure was 30Pa.
Wherein, cryodesiccated material sabot amount is 2kg/m
2
Embodiment 2, preparation instant lotus seed
Get the seedpod of the lotus, peel off, striping, coring, heated-air drying, hot blast temperature is 50-60 ℃, 15 hours drying times, making the water content of lotus seeds is 5%, obtains the semi-finished product lotus seeds.The semi-finished product lotus seeds are boiled 20 minutes to 9 maturations in 100 ℃ quality percentage composition is 50% aqueous sucrose solution, carries out freeze drying according to following three phases, obtain instant lotus seed with freeze drier:
Phase I quick-frozen: be cooled to quick freezing temperature with the speed of 5 ℃/min and be-40 ℃, and kept 15 hours at this quick freezing temperature;
The second stage lyophilization: the speed with 8 ℃/min rises to 110 ℃ of lyophilization temperature by quick freezing temperature (40 ℃), and this lyophilization temperature maintenance 10 hours, pressure was 130Pa;
The phase III parsing-desiccation: the speed with 5 ℃/min is reduced to 50 ℃ of parsing-desiccation temperature by this lyophilization temperature (110 ℃), and this parsing-desiccation temperature maintenance 8 hours, pressure was 50Pa.
Wherein, cryodesiccated material sabot amount is 15kg/m
2
Embodiment 3, preparation instant lotus seed
Get the seedpod of the lotus, peel off, striping, coring, heated-air drying, hot blast temperature is 50-60 ℃, 10 hours drying times, making the water content of lotus seeds is 8%, obtains the semi-finished product lotus seeds.The semi-finished product lotus seeds are boiled 40 minutes to 9 maturations in 90 ℃ quality percentage composition is 20% aqueous sucrose solution, carries out freeze drying according to following three phases, obtain instant lotus seed with freeze drier:
Phase I quick-frozen: be cooled to quick freezing temperature with the speed of 3 ℃/min and be-25 ℃, and kept 10 hours at this quick freezing temperature;
The second stage lyophilization: the speed with 6 ℃/min rises to 90 ℃ of lyophilization temperature by quick freezing temperature (25 ℃), and this lyophilization temperature maintenance 8 hours, pressure was 120Pa;
The phase III parsing-desiccation: the speed with 2 ℃/min is reduced to 50 ℃ of parsing-desiccation temperature by this lyophilization temperature (90 ℃), and this parsing-desiccation temperature maintenance 6 hours, pressure was 40Pa.
Wherein, cryodesiccated material sabot amount is 10kg/m
2
The organoleptic attribute of embodiment 4, instant lotus seed of the present invention and physicochemical property determination experiment
One, organoleptic attribute experiment
According to the sensory evaluation method of table 1 and index the instant lotus seed of embodiment 1,2 and 3 is carried out sensory evaluation.Simultaneously in contrast with the fried lotus seeds of conventional method.The result is as shown in table 2.
Table 1 sensory evaluation method and index
Table 2 sensory evaluation result (score value)
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Fried | |
| Fragrance | 12 | ?12 | ?12 | ?3 |
| Color and luster | 14 | ?13 | ?10 | ?0 |
| Surface structure | 10 | ?13 | ?8 | ?3 |
| Palatability | 10 | ?15 | ?6 | ?3 |
| Total points | 46 | ?53 | ?36 | ?9 |
Two, physicochemical property determination experiment
The content that instant lotus seed that the semi-finished product lotus seeds that obtain among the embodiment 1 (sample before handling), instant lotus seed that embodiment 1 obtains, instant lotus seed that embodiment 2 obtains and embodiment 3 are obtained and the fried lotus seeds of conventional method are measured vitamin as follows: GB/T 6195-1986 fruit, vegetables Vit C contents determination method; The assay method of vitamin A and vitamin E in the GB/T12338-1990 food; The assay method of thiamine (vitamin B1) in the GB/T 12391-1990 food; Riboflavin assay method in the GB/T 12391-1990 food; Vitamin B6 assay method in the GB/T14702-1993 feed.
Three repetitions are established in experiment, each replication 1kg lotus seeds.Data in the table 3 are the mean value of three repeated experiments.
Table 3. physicochemical property measurement result
| Project | Sample before handling | Embodiment 1 | Embodiment 2 | Embodiment 3 | Fried |
| Moisture % | ?7.82 | ?5.9 | ?3.2 | ?5.0 | ?3.6 |
| Vitamin C, mg/kg | ?80 | ?69 | ?54 | ?65 | ?9 |
| Cobastab 1，mg/kg | ?5.1 | ?4.8 | ?3.6 | ?4.6 | ?1.2 |
| Cobastab 2，mg/kg | ?0.15 | ?0.15 | ?0.10 | ?0.13 | ?0.01 |
| Cobastab 6，mg/kg | ?7.9 | ?7.9 | ?6.3 | ?7.8 | ?1.3 |
| Vitamin E, mg/kg | ?8.0 | ?8.0 | ?7.2 | ?8.0 | ?7.6 |
The result shows, the instant lotus seed that embodiment 1, embodiment 2 and embodiment 3 obtain and the vitamin C, the B that do not carry out the lotus seeds that freeze-drying handles
1, B
2, B
6Not remarkable with E difference, better kept its nutritive value, and fried nutritive loss to lotus seeds is bigger.
Claims (6)
1. the preparation method of an instant lotus seed may further comprise the steps: after the lotus seeds of coring were carried out maturation process, freeze drying obtained instant lotus seed;
Described freeze drying is carried out according to following three phases:
The phase I quick-frozen: being cooled to quick freezing temperature with the speed of 1-5 ℃/min is-18～-40 ℃, and keeps 6-15 hour at described quick freezing temperature;
The second stage lyophilization: the speed with 2-8 ℃/min rises to 65-110 ℃ of lyophilization temperature by described quick freezing temperature, and described lyophilization temperature maintenance 6-10 hour, pressure was 110-130Pa;
The phase III parsing-desiccation: the speed with 0.1-5 ℃/min is reduced to 45-50 ℃ of parsing-desiccation temperature by described lyophilization temperature, and described parsing-desiccation temperature maintenance 3-8 hour, pressure was 30-50Pa;
Described cryodesiccated material sabot amount is 2-15kg/m
2
Described maturation process be with lotus seeds at 85-100 ℃, boil the 8-9 maturation;
Described carrying out carries out following preliminary treatment before the maturation process: the lotus seeds of coring are carried out drying; Described drying is a heated-air drying, and hot blast temperature is 50-60 ℃, 10-15 hour drying time.
2. method according to claim 1, it is characterized in that: described maturation process is carried out in water or sugar aqueous solution or saline solution, the concentration of described sugar aqueous solution is 10-50% (mass percentage concentration), and the concentration of described saline solution is 10-30% (mass percentage concentration).
3. method according to claim 2 is characterized in that: described method also comprises the step that the instant lotus seed that obtains is allocated.
4. method according to claim 3 is characterized in that: described allotment comprises that the instant lotus seed that will obtain wraps up the step that obtains chocolate lotus seeds with chocolate, and described instant lotus seed is 1 with the mass ratio of chocolate: (3-5).
5. method according to claim 4 is characterized in that: described allotment also comprises the step with described chocolate lotus seeds spray fruit glaze agent.
6. by the instant lotus seed of arbitrary described method preparation among the claim 1-5.
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| CN101965860B (en) * | 2010-10-30 | 2012-04-18 | 绿田（福建）食品有限公司 | Method for processing quick-frozen fresh lotus |
| CN102177953B (en) * | 2011-03-23 | 2012-12-12 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for processing lotus seed products |
| CN102919353B (en) * | 2012-11-12 | 2013-10-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Instant dry lotus seed manufacturing method |
| CN103478786A (en) * | 2013-09-10 | 2014-01-01 | 洪湖市莲都生态农业有限公司 | Instant opened lotus nuts and production method thereof |
| CN103919200B (en) * | 2014-04-04 | 2016-01-06 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of preparation method of instant lotus seed white fungus cake |
| CN103976414B (en) * | 2014-05-30 | 2016-01-20 | 东北农业大学 | A kind of preparation method of note core lotus seeds of outsourcing chocolate |
| CN104605416A (en) * | 2015-02-02 | 2015-05-13 | 江西师范大学 | Preparation method of instant white lotus |
| CN105341147B (en) * | 2015-10-19 | 2019-01-04 | 长沙理工大学 | Lotus seed drying method |
| CN106070592A (en) * | 2016-06-30 | 2016-11-09 | 三明市建宁县泓鑫食品有限公司 | A kind of instant lyophilizing lotus seed production method |
| CN107581451B (en) * | 2016-07-06 | 2021-08-03 | 重庆百农网投资有限公司 | Method for freeze-drying lotus seeds |
| CN106333326A (en) * | 2016-08-30 | 2017-01-18 | 李伟基 | Instant lotus seeds |
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