CN103960616A - Pure natural low temperature baked lotus root powder and making method thereof - Google Patents
Pure natural low temperature baked lotus root powder and making method thereof Download PDFInfo
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- CN103960616A CN103960616A CN201310040093.6A CN201310040093A CN103960616A CN 103960616 A CN103960616 A CN 103960616A CN 201310040093 A CN201310040093 A CN 201310040093A CN 103960616 A CN103960616 A CN 103960616A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a pure natural low temperature baked lotus root powder and a making method thereof. The making process of the lotus root powder includes: washing, peeling and slicing lotus roots, scalding the lotus root slices in boiling saline water at a temperature of higher than or equal to 95DEG C, then getting the slices out and removing the surface water by a dewaterer, conducting vacuum baking at a constant temperature of 50-60DEG C on the dewatered lotus root slices by low temperature baking equipment to process the slices into cooked dry lotus root slices, carrying out sterilization treatment on the cooked dry lotus root slices, and then grinding the cooked dry lotus root slices into lotus root powder by a grinding machine. The obtained lotus root powder is a pure natural green health food free of any additive. With a particle size of greater than or equal to 120 meshes, the pure natural low temperature baked lotus root powder maintains the original taste, nutritional ingredients and good color of lotus roots, neutralizes the cold drug property of lotus roots, has a microscopic porous structure and good water reabsorbing capacity, can be brewed with boiled water directly for long-term eating, and also can be used as an ingredient of food, drinks and traditional Chinese medicines. After sterilization, the cooked dry lotus root slices can be eaten and sold directly.
Description
Technical field
The present invention relates to a kind of food, especially a kind of pure natural low temperature that does not contain any additive manufacturing by low temperature baking device cures ripe Lotus root congee.
Background technology
Lotus rhizome, belongs to nymphaeaceae plant, the rhizome of lotus; Lotus rhizome can be eaten raw, also can fry, explodes, boiled dinner, also can cook soup, also can make lotus root starch and preserved fruit etc.Lotus rhizome is eaten raw cold in nature, the heat clearing and blood cooling of food; Ripe rear warm in nature, the tonifying-Yin and nourishing-stomach of food, the popular feeling, spleen, stomach warp.It has effect of hemostasis, is usually used in the various haemorrhages of supplemental treatment, as haematemesis, hematuria, have blood in stool and the disease such as uterine hemorrhage.The people who also can be used as pregnant woman's non-staple foodstuff and need to put on weight is edible.Lotus rhizome can clearing heat and promoting fluid, controls heating polydipsia, quenches one's thirst; Replenish qi to invigorate the spleen, appetite-stimulating indigestion-relieving, insufficiency of the spleen food is few, weakling should eat it after being ill, but lotus root fibre is coarse, baby and gastrointestinal function weak people should not eat more, digestive function of spleen and stomach is low, diarrhea with loose stool person should not eat something rare.
Ripe lotus root is warm in nature, taste is sweet; There is effect of beneficial stomach invigorating the spleen, the help of nourishing blood, myogenic, antidiarrheal merit; Cure mainly cough with lung heat, irritated thirsty, splenasthenic diarrhea, poor appetite.Make powder with lotus rhizome, the antidiarrheal that can help digestion, appetizing heat-clearing, nourishing is nourished one's nature, and prevention internal haemorrhage is the first-class supping of the virgin old woman of women and children, valetudinarian and nourish good treasure.
Disclosed Lotus root congee processing method is mainly two kinds at present: 1, Lotus root congee is by the first drying and dehydrating of lotus rhizome, more further pulverizes; 2, lotus rhizome is first pulled an oar, carry out again the dry Powdered lotus rhizome particle forming of cryospray after evenly.The disadvantage of the Lotus root congee that this quadrat method is produced is because lotus rhizome is dried or boils for a long time in water, steeps, excess Temperature or too low, makes the nutritional labeling of the lotus rhizome melting loss that is damaged, and color and luster can not keep vivid primary colors, the large rehydration of particle is not good, and the assimilation effect of its nutrition is affected.
Along with the fast development of China's economy, the quickening of rhythm of life, people more and more pay attention to the adequate nutrition of food, and the novel foodstuff of developmental research instant, comprehensive nutrition is the development trend of current food products market.
Summary of the invention
Technical problem to be solved by this invention is for the deficiencies in the prior art, more reasonable, a Lotus root congee production technology that can more effective reservation lotus rhizome nutritional labelings is provided, the pure natural Lotus root congee of made can keep the nutrition of lotus rhizome, former perfume (or spice), neutralize the cold property of medicine of lotus rhizome, powder exquisiteness, moisture is low, the thorough long shelf-life of sterilization, rehydration are good, instant edible, is to be not fully natural green health food containing any additive.Lotus rhizome is all selected from original producton location, cure through screening, clean, remove the peel, cut into slices, soak boiling hot, dehydration, low temperature, tens procedures such as sterilization, pulverizing grinding, packaging, grind after grinds through pulverizing machine, retain the nutrition of lotus rhizome completely, can significantly improve infiltration rate, improve curative effect, can directly reconstitute long-term edible with boiling water.
Low temperature cures and refers to that low temperature baking device is curing the rhythm of making processing to raw material, the firepower using, curing the middle dehydration phase, cure, the rhythm that each valency section is used according to speciality, the water content etc. of raw material and the person's of curing understanding, because the different rhythm (control of intensification rhythm, firepower, exhaust) that cures has different effects, also can say fast stir-fry and slow stir-fry, because the lower stir-fry of temperature more slowly, the length of also drawing on the time is a little, organism maintains active temperature can not exceed 60 DEG C, and it can be that food is slowly ripe more abundant that low temperature cures.The low temperature technology of curing is to utilize coal, electricity, burning gases, solar energy, steam, the heat of the generations such as microwave is thermal source, pyrotoxin will remain on the temperature of constant temperature by radiator in vacuum tank, temperature control scope is between 40 DEG C-300 DEG C, the precision of temperature is by the determine precision of temperature control table, rely on vacuum principle to process and cure lotus rhizome sheet, under the state of vacuum, the moisture of lotus rhizome sheet is dried and is about 2～5%, lotus rhizome sheet mouthfeel is more crisp, it is the technical skill that the prototype structure of lotus rhizome shortening presents naturally, lotus rhizome consistency, neutralize the cold property of medicine of lotus rhizome, keep the nutritional labeling of lotus rhizome, originally local flavor and color and luster.
The preparation method that a kind of pure natural low temperature cures ripe Lotus root congee comprises the following steps:
(1), selected free from insect pests, nothing are gone rotten, stay-in-grade lotus rhizome is raw material.Lotus rhizome requires to select yellowish pink white, smooth surface machinery-free wound, abundant ripe lotus rhizome.
(2), by the lotus rhizome of choosing clean peeling after section, section thin and thick be advisable with 2-4 millimeters of thickness.Dispose after the earth, the grains of sand on lotus rhizome surface, clean the residual attached agricultural chemicals of microorganism and surface above lotus rhizome, reach after its clean degree, with machinery or the manual lotus rhizome of pruning can not be edible epidermis, coring after, then lotus rhizome is cut to 2-4 millimeters of certain thickness sheet lotus rhizome sheets with machinery or craft.
(3), the lotus rhizome sheet cutting being put into the salt solution that boils soaks boiling hot 5-10 minutes.By the lotus rhizome sheet cutting with leak basket or leak supporting plate containing put into water temperature the salt solution that boils of >=95 DEG C soak scald 5-10 minutes, the salt content of salt solution of boiling is 1-3 ‰ of water, soak like this enzymatic activity, high temperature sterilization, the shortening of boiling hot process in can passivation lotus rhizome, remove peculiar smell, in and the effect of the cold property of medicine of lotus rhizome, salt solution can also prevent the oxidation stain of lotus rhizome.Boiling hot inhomogeneous for preventing that lotus rhizome sheet from soaking, can will contain the leakage basket of lotus rhizome sheet or leak pallet boiling in salt solution back and forth, teetertotter, stirring can make the lotus rhizome sheet of every soak boiling hot by thermally equivalent like this.
(4), by after soaking hot lotus rhizome sheet and pulling out, slough the surface water of lotus rhizome sheet with dewaterer.
(5), make and be processed as low temperature and cure the ripe dry lotus rhizome sheet that shortening is good soaking the lotus rhizome sheet baking device of sloughing surface water after scalding, in process, stoving temperature keeps between 50-60 DEG C of constant temperature, the time of curing is 4-6 hours, and the organism that has maintained lotus rhizome remains active.Lotus rhizome sheet can produce enzymatic browning under the high temperature of stoving temperature >=65 DEG C, and it is large that the organism of lotus rhizome maintains activity change, and oxidisability brown stain and high temperature decompose and cause Lotus root congee to darken pigment; Under DEG C low temperature of stoving temperature≤45, can produce enzymatic browning, it is large that the organism of lotus rhizome maintains activity change, and Lotus root congee darkens, and this is because the low time lengthening of curing of temperature causes heat to increase the impact of pigment; The close primary colors of color that cures the ripe dry lotus rhizome sheet of generation between 50-60 DEG C of temperature, presents comparatively bright color, and it is little that the organism that has maintained lotus rhizome maintains activity change.Cure water content≤5% of dried ripe dry lotus rhizome sheet.
(6), by disinfection equipment, ripe dry lotus rhizome sheet is carried out to sterilization processing.
(7), by ripe dry lotus rhizome sheet by pulverize machine grind to form by the Lotus root congee of particle requirement certain fineness, also can pulverize the Lotus root congee that grinds to form particle ultra micro fineness by micronizer, its particle size >=120 order.Because Lotus root congee is that low temperature cures making production, particle >=120 object Lotus root congee has good color and luster, powder is the many hollow structures of microcosmic, there is good rehydration performance, when with boiling water Instant Drinks after melt water, in solution without obvious suspended particulate, mix, after leaving standstill, in solution, there is not lamination, the less brew in particle footpath is better; The rehydration of particle≤100 object Lotus root congee is poor, be subject to the impact of buoyancy and produce suspension and deposited phenomenon, when with boiling water Instant Drinks, after melt water, in solution, have obvious bulky grain floating, there is lamination in solution after leaving standstill, and particle footpath divides more greatly interval velocity faster.
(8), can preserve for a long time, sell, eat pulverizing after ground pure natural low temperature cures ripe Lotus root congee bag distribution packaging.
(9), cure by low temperature after the ripe dry lotus rhizome sheet sterilization of fabrication techniques, require after bag distribution packaging directly to eat according to selling SK WT, also can be used as the auxiliary material of processing snacks.
Tool of the present invention has the following advantages:
1, the present invention is that low temperature cures the pure natural low temperature that process technology makes and cures ripe Lotus root congee, lotus rhizome through screening, clean, remove the peel, cut into slices, soak boiling hot, dehydration, low temperature cures tens procedures such as making, sterilization, pulverizing grinding, vacuum packaging.The low temperature of this made cures ripe pure natural Lotus root congee, neutralize the cold property of medicine of lotus rhizome, can keep the former perfume (or spice) of lotus rhizome, there is good color and luster, its powder particles is the many hollow structures of microcosmic, reach good rehydration performance, the low easy preservation of moisture, the thorough long shelf-life of sterilization, is not fully natural green health food containing any additive.The Lotus root congee utilization rate that processes raw material is high, and particularly the size to raw material, shape are not strict with, and have widened the range of application of lotus rhizome.Lotus rhizome has kind and old tender difference, water content >=85% of fresh ternip, water content≤5% of the ripe Lotus root congee being processed into, more easy and convenient like this keeping, edible; The ultra micro refinement of lotus rhizome particle is more convenient in use, and nutritional labeling more easily digests, and mouthfeel is better, can realize the full effect utilization of fruits and vegetables, meets the developing direction of current food processing industry " efficiently, high-quality, environmental protection ".
2, the present invention be low temperature cure process technology make pure natural low temperature cure ripe Lotus root congee, retain the nutrition of lotus rhizome completely, neutralized the cold property of medicine of lotus rhizome.(1), because be the shortening Lotus root congee product that low temperature cures, so can directly reconstitute long-term edible with boiling water.(2), pure natural low temperature cures ripe Lotus root congee according to personal like, be added in the food such as appropriate honey, milk, congee, beverage, food edible, fresh instant, mouthfeel is good, food therapy effect is good.(3), to cure ripe Lotus root congee be to use as the batching of the food such as beverage, food, candy, milk, flavouring to pure natural low temperature.(4), the ripe dry lotus rhizome sheet that cures fabrication techniques by low temperature can directly eat, and can be used as the auxiliary material of processing snacks.
3, at present external Vegetable powder is processed the just future development towards low temperature ultramicro grinding, Vegetable powder is the extension product of dehydrated vegetable, the infant of wean cannot or can not eat vegetables because of the hypodevelopment of tooth, the elderly is because tooth is bad or vegetables are eaten in the inconvenience that comes off, some adult makes vegetables food-intake minimizing etc. because of work relationship or other reasons, so Vegetable powder has market widely.
Detailed description of the invention
Embodiment: the preparation method that a kind of pure natural low temperature cures ripe Lotus root congee comprises as follows:
(1), selected free from insect pests, be raw material without mildew and rot lotus rhizome.
(2), the lotus rhizome of choosing cleaned, after peeling, be cut to the lotus rhizome sheet of 2 millimeters of thickness.
(3), the lotus rhizome sheet cutting put into water temperature stir at the salt solution that boils of >=95 DEG C, soak and scald 5 minutes, the salt content of the salt solution that boils is 2 ‰ of water.
(4), by after soaking hot lotus rhizome sheet and pulling out, slough surface water with dewaterer.
(5), make and be processed as ripe dry lotus rhizome sheet soaking the lotus rhizome sheet pyrotoxin low temperature baking device scalding after dehydration, 60 DEG C of stoving temperature maintenance constant temperature in process, the time of curing is 4 hours, cures water content≤5% of dried ripe dry lotus rhizome sheet.
(6) the ripe dry lotus rhizome sheet that, by disinfection equipment, low temperature is cured to making cooked carries out sterilization processing.
(7) the ripe dry lotus rhizome sheet after sterilization processing is pulverized by micronizer to grind to form powder fineness be that 200 object low temperature cure ripe Lotus root congee.
(8), by pulverize grind make low temperature cure ripe Lotus root congee according to sell SK WT require after bag distribution packaging, can preserve for a long time.
(9), cure by low temperature after the ripe dry lotus rhizome sheet sterilization of fabrication techniques, require after bag distribution packaging can directly eat, sell according to selling SK WT, the auxiliary material that also can be used as processing snacks uses.
Claims (8)
1. a pure natural low temperature cures ripe Lotus root congee and preparation method thereof, it is characterized in that: preparation method step is (1), boiling hot, dehydration is cleaned, removes the peel, cuts into slices, soaked to the lotus rhizome of choosing; (2), by soak scald dehydration after lotus rhizome sheet low temperature baking device process make into ripe dry lotus rhizome sheet; (3) cure the dry lotus rhizome sheet of after-ripening and carry out sterilization processing by disinfection equipment; (4), the ripe dry lotus rhizome sheet after sterilization processing is ground to form as by the Lotus root congee of particle requirement fineness by pulverizing machine; (5), grind the pure natural low temperature made and cure ripe Lotus root congee and require bag distribution packaging according to weight pulverizing, it can use as the batching of food, beverage, Chinese medicine; (6), cure by low temperature after the ripe dry lotus rhizome sheet sterilization processing of fabrication techniques, can be used as one processing snacks auxiliary material.
2. a kind of pure natural low temperature according to claim 1 cures ripe Lotus root congee, it is characterized in that: selected free from insect pests, without going rotten, never degenerate, pure lotus rhizome is cleaned, peeling, section.
3. a kind of pure natural low temperature according to claim 1 cures ripe Lotus root congee, it is characterized in that: by the lotus rhizome sheet cutting with leak basket or leak supporting plate containing put into water temperature the salt solution that boils of >=95 DEG C of temperature soak scald 5-10 minutes, the salt content of salt solution of boiling is water≤3 ‰, soak like this enzymatic activity, high temperature sterilization, the shortening of boiling hot process in can passivation lotus rhizome, remove peculiar smell, in and the effect of the cold property of medicine of lotus rhizome, salt solution can prevent the oxidation stain of lotus rhizome.
4. a kind of pure natural low temperature according to claim 1 cures ripe Lotus root congee, it is characterized in that: make and be processed into ripe dry lotus rhizome sheet by low temperature baking device soaking the lotus rhizome sheet scalding after dehydration, in process, stoving temperature keeps between 50-60 DEG C of constant temperature, and the time of curing is 4-6 hours.
5. a kind of pure natural low temperature according to claim 1 cures ripe Lotus root congee, it is characterized in that: water content≤5% of the ripe dry Lotus root congee after curing, convenient keeping, edible.
6. a kind of pure natural low temperature according to claim 1 cures ripe Lotus root congee, it is characterized in that: the Lotus root congee that the ripe dry lotus rhizome sheet after sterilization processing is become by pulverizing machine attrition process, its particle size >=120 order.
7. a kind of pure natural low temperature according to claim 1 cures ripe Lotus root congee, it is characterized in that: the process equipment that making low temperature is baked and banked up with earth lotus rhizome sheet is the low temperature baking device that has pyrotoxin.
8. a kind of pure natural low temperature according to claim 1 cures ripe Lotus root congee, it is characterized in that: the pure natural low temperature that cures fabrication techniques by low temperature cures ripe Lotus root congee, keep nutritional labeling and the original local flavor of lotus rhizome, improve the nutrient content of lotus rhizome, its powder particles is the many hollow structures of microcosmic, there is good rehydration performance, can directly reconstitute long-term edible with boiling water.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310040093.6A CN103960616A (en) | 2013-02-01 | 2013-02-01 | Pure natural low temperature baked lotus root powder and making method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266090A (en) * | 2015-09-11 | 2016-01-27 | 安徽华兴生态农业科技有限公司 | Nutritional lotus root starch and preparation method thereof |
| CN106993751A (en) * | 2017-04-12 | 2017-08-01 | 新疆丰谷丝路农业科技有限公司 | Freeze method, fast food milled congee of milled congee and preparation method thereof |
| CN111034963A (en) * | 2018-10-15 | 2020-04-21 | 揭阳市揭东区燕宝食品有限公司 | Charcoal baking processing method for enabling raw lotus root powder to be cold-property and warm-property without damaging spleen and stomach |
| CN114680269A (en) * | 2022-04-24 | 2022-07-01 | 江苏梦兴诺食品有限公司 | Automatic change lotus root and float boiling hot device |
| CN116138441A (en) * | 2022-12-12 | 2023-05-23 | 安徽燕之坊食品有限公司 | Processing method of nutritional lotus root starch |
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2013
- 2013-02-01 CN CN201310040093.6A patent/CN103960616A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266090A (en) * | 2015-09-11 | 2016-01-27 | 安徽华兴生态农业科技有限公司 | Nutritional lotus root starch and preparation method thereof |
| CN106993751A (en) * | 2017-04-12 | 2017-08-01 | 新疆丰谷丝路农业科技有限公司 | Freeze method, fast food milled congee of milled congee and preparation method thereof |
| CN111034963A (en) * | 2018-10-15 | 2020-04-21 | 揭阳市揭东区燕宝食品有限公司 | Charcoal baking processing method for enabling raw lotus root powder to be cold-property and warm-property without damaging spleen and stomach |
| CN114680269A (en) * | 2022-04-24 | 2022-07-01 | 江苏梦兴诺食品有限公司 | Automatic change lotus root and float boiling hot device |
| CN114680269B (en) * | 2022-04-24 | 2023-12-12 | 江苏梦兴诺食品有限公司 | Automatic lotus root blanching device |
| CN116138441A (en) * | 2022-12-12 | 2023-05-23 | 安徽燕之坊食品有限公司 | Processing method of nutritional lotus root starch |
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Application publication date: 20140806 |