CN104757459A - Crisp lotus root slice and preparation method of crisp lotus root slice - Google Patents
Crisp lotus root slice and preparation method of crisp lotus root slice Download PDFInfo
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- CN104757459A CN104757459A CN201510157510.4A CN201510157510A CN104757459A CN 104757459 A CN104757459 A CN 104757459A CN 201510157510 A CN201510157510 A CN 201510157510A CN 104757459 A CN104757459 A CN 104757459A
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Abstract
The invention discloses a crisp lotus root slice and a preparation method of the crisp lotus root slice. The preparation method comprises the steps that (1) pickle water is prepared; (2) in a step of fermenting the lotus root slice, fresh lotus root is cleaned by using the water, the cleaned lotus root is peeled, and then is sliced and the sliced lotus root is put into a container, color protecting liquid for protecting the color of the lotus root is added, the water is drained, the lotus root is put into a jar and the pickle water is added into the jar to be fermented at the room temperature, and the lotus root is taken out of the jar; (3) vacuum freeze drying is carried out; (4) in a step of variable-temperature differential pressure puffing and drying, the lotus root slice obtained in the step (3) is put into a puffing tank, the temperature is increased to the puffing temperature of 96-105 DEG C, the temperature is kept for 5-10 minutes and the pressure in the puffing tank is reduced to 0.005-0.01Mpa in 3 minutes to ensure that the puffing tank is vacuumized under the condition that the temperature is controlled to be 75-84 DEG C until the dry water content quality is less than or equal to 7 percent so as to obtain the crisp lotus root slice. The crisp lotus root slice is high in fidelity of color and luster, natural in fragrant smell, rich in nutrition, and crisp, sour and sweet in taste, and facilitates digestive adsorption of a human body. The quality of the product approaches to the vacuum freeze drying, the production period is short, the energy consumption is low, and the production cost is low.
Description
Technical field
The present invention relates to field of deep processing of farm products, in particular, relate to a kind of lotus rhizome sheet and preparation method.
Background technology
Lotus rhizome (Nelumbo nucifera Gaertn L.) is the perennial large-scale aquatic herbaceous plant of Nymphaeceae Nelumbo.Lotus rhizome meat is pure white, mouthfeel is crisp sweet, and containing nutrition and functional components such as abundant carbohydrate, proteins,vitamins,minerals and polyphenolic substances, therefore extensively likes by consumer.China has a large amount of poach lotus roots, salt marsh lotus root and dehydrating lotus root piece to export many countries every year, but the processing mode such as poach, salt marsh is destroyed more serious to the nutritional labeling of lotus rhizome and local flavor, and due to its processing mode simple, with low content of technology, value-added content of product is all lower.Therefore, carry out lotus rhizome deep processing research, reduce the nutritive loss in materiel machining process and flavor deterioration, improve added value of product, significant.
Current domestic production fruit and vegetable crisp chip is normally direct to be cleaned fruits and vegetables, cut into slices, dry or heated-air drying forms.Shine dryed product owing to being subject to weather reason, drying time is long, and quality is unstable, and is subject to insect pest and dust pollution, and product quality is poor.Hot-air seasoning produces fruit and vegetable crisp chip, and comparatively to dry product quality comparatively stable, but due to baking temperature high, drying time is long, the easy shrinkage of product, and rehydration is poor, and mouthfeel is comparatively hard, while Heat sensitive active composition lose more serious in dry run.Chinese patent 201210317171.8 discloses production technology of crisp of a kind of expanded lotus rhizome and products thereof, adopt sucrose solution permeating and dewatering through fast frozen the lotus rhizome sheet protecting look, carry out vacuum microwave combining pressure-difference and puffing drier, there is the deficiencies such as microwave skewness in described technology microwave vacuum equipment, product quality may be caused uneven.Freeze Drying Technique is produced and is often applied to high-quality fruit and vegetable crisp chip and produces, produce fruit and vegetable crisp chip, products taste is crisp, rehydration, color and luster fidelity are high, and active component retention rate is the highest.But adopt drying time needed for single Freeze Drying Technique long, energy consumption is high, and production cost is high.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide that a kind of products taste is sour-sweet, palatable crisp, nutritious and be easy to the crisp lotus rhizome sheet that human consumption absorbs.
Second object of the present invention be to provide a kind of direct putting type lactobacillus-fermented technology is coupled with vacuum freeze drying and changing temperature-pressure-difference and puffing dry technology with short production cycle, energy consumption is low, the preparation method of the crisp lotus rhizome sheet that production cost is low.
Technical scheme of the present invention is summarized as follows:
A preparation method for crisp lotus rhizome sheet, comprises the steps:
(1) pickles water is prepared: by weight 1.5 ~ 2.5 portions of salt, 6 ~ 10 parts of white sugar, 0.1 ~ 0.5 portion of Chinese prickly ash, 0.1 ~ 0.5 part of anise, 0.1 ~ 0.5 part of cassia bark and 0.1 ~ 0.5 part of rhizoma zingiberis, 0.1 ~ 0.5 part of lactic acid bacteria powder are added pure water to 100 part and obtain pickles water;
(2) lotus rhizome sheet fermentation: being cleaned by fresh lotus rhizome water, remove the peel, being cut into thickness is that the lotus rhizome sheet of 3 ~ 5mm puts into container, adding colour protecting liquid makes colour protecting liquid not have lotus rhizome sheet, protect look 20 ~ 40min, draining, enter cylinder, add the pickles hydroecium temperature bottom fermentation 36 ~ 72h of lotus rhizome tablet quality 3 ~ 10 times, go out cylinder;
(3) vacuum freeze drying: lotus rhizome sheet step (2) obtained is at-18 ~-35 DEG C of freezing 12 ~ 24h, and vacuum freeze drying is 10% ~ 15% to containing water quality;
(4) changing temperature-pressure-difference and puffing is dry: the lotus rhizome sheet that step (3) obtains is put into Bulking tank, be warming up to swelling temperature 96 ~ 105 DEG C, after insulation 5 ~ 10min, by Pressure Drop to 0.005 in Bulking tank ~ 0.01Mpa in 3min, temperature is made to control under the condition of 75 ~ 84 DEG C, to be evacuated to drying containing water quality≤7%, obtain crisp lotus rhizome sheet, fill dry air and pack.
Preferably: colour protecting liquid is made up of following component by quality: 0.2% ~ 0.5% citric acid, 0.2 ~ 0.5% ascorbic acid and 0.5% ~ 1.5% sodium chloride, surplus is water.
The crisp lotus rhizome sheet of one prepared by said method.
Crisp lotus rhizome sheet color and luster fidelity of the present invention, crispy in taste is sour-sweet, fragrance is natural, nutritious and be easy to human consumption and absorb.Product quality is close to vacuum freeze drying, with short production cycle, and energy consumption is low, and production cost is low.
Detailed description of the invention
The lactic acid bacteria powder that various embodiments of the present invention use is commercially available, and various embodiments of the present invention use " river show pickles sauerkraut lactic acid bacteria baking powder ", and experiment proves, also can use other commercially available lactic acid bacteria powder.
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
A preparation method for crisp lotus rhizome sheet, comprises the steps:
(1) pickles water is prepared: by weight 2 portions of salt, 8 parts of white sugar, 0.3 portion of Chinese prickly ash, 0.3 part of anise, 0.3 part of cassia bark and 0.3 part of rhizoma zingiberis, 0.3 part of lactic acid bacteria powder are added pure water to 100 part;
(2) lotus rhizome sheet fermentation: being cleaned by fresh lotus rhizome water, remove the peel, being cut into thickness is that the lotus rhizome sheet of 3 ~ 5mm puts into container, adds colour protecting liquid and makes colour protecting liquid not have lotus rhizome sheet, protect look 30min, draining, enter cylinder, add the pickles hydroecium temperature bottom fermentation 54h of lotus rhizome tablet quality 7 times, go out cylinder;
(3) vacuum freeze drying: lotus rhizome sheet step (2) obtained is at-25 DEG C of freezing 18h, and vacuum freeze drying is 13% to containing water quality;
(4) changing temperature-pressure-difference and puffing is dry: the lotus rhizome sheet that step (3) obtains is put into Bulking tank, be warming up to swelling temperature 100 DEG C, after insulation 8min, in 3min by Pressure Drop in Bulking tank to 0.008Mpa, temperature is made to control under the condition of 80 DEG C, to be evacuated to drying containing water quality≤7%, obtain crisp lotus rhizome sheet, fill dry air and pack.
Colour protecting liquid is made up of following component by quality: 0.3% citric acid, 0.3% ascorbic acid and 1.0% sodium chloride, and surplus is water.
Embodiment 2
A preparation method for crisp lotus rhizome sheet, comprises the steps:
(1) pickles water is prepared: by weight 1.5 portions of salt, 10 parts of white sugar, 0.1 portion of Chinese prickly ash, 0.5 part of anise, 0.1 part of cassia bark and 0.5 part of rhizoma zingiberis, 0.1 part of lactic acid bacteria powder are added pure water to 100 part;
(2) lotus rhizome sheet fermentation and predrying: being cleaned by fresh lotus rhizome water, remove the peel, being cut into thickness is that the lotus rhizome sheet of 3 ~ 5mm puts into container, adding colour protecting liquid makes colour protecting liquid not have lotus rhizome sheet, protect look 20min, draining, enter cylinder, add the pickles hydroecium temperature bottom fermentation 36h of lotus rhizome tablet quality 3 times, go out cylinder;
(3) vacuum freeze drying: lotus rhizome sheet step (2) obtained is at-18 DEG C of freezing 24h, and vacuum freeze drying is 10% to containing water quality;
(4) changing temperature-pressure-difference and puffing is dry: the lotus rhizome sheet that step (3) obtains is put into Bulking tank, be warming up to swelling temperature 96 DEG C, after insulation 10min, in 3min by Pressure Drop in Bulking tank to 0.005Mpa, temperature is made to control under the condition of 75 DEG C, to be evacuated to drying containing water quality≤7%, obtain crisp lotus rhizome sheet, fill dry air and pack.
Colour protecting liquid is made up of following component by quality: 0.2% citric acid, 0.5% ascorbic acid and 0.5% sodium chloride, and surplus is water.
Embodiment 3
A preparation method for crisp lotus rhizome sheet, comprises the steps:
(1) pickles water is prepared: by weight 2.5 portions of salt, 6 parts of white sugar, 0.5 portion of Chinese prickly ash, 0.1 part of anise, 0.5 part of cassia bark and 0.1 part of rhizoma zingiberis, 0.5 part of lactic acid bacteria powder are added pure water to 100 part;
(2) lotus rhizome sheet fermentation and predrying: being cleaned by fresh lotus rhizome water, remove the peel, being cut into thickness is that the lotus rhizome sheet of 3 ~ 5mm puts into container, adding colour protecting liquid makes colour protecting liquid not have lotus rhizome sheet, protect look 40min, draining, enter cylinder, add the pickles hydroecium temperature bottom fermentation 72h of lotus rhizome tablet quality 10 times, go out cylinder;
(3) vacuum freeze drying: lotus rhizome sheet step (2) obtained is at-35 DEG C of freezing 12h, and vacuum freeze drying is 15% to containing water quality;
(4) changing temperature-pressure-difference and puffing is dry: the lotus rhizome sheet that step (3) obtains is put into Bulking tank, be warming up to swelling temperature 105 DEG C, after insulation 5min, in 3min by Pressure Drop in Bulking tank to 0.01Mpa, temperature is made to control under the condition of 84 DEG C, to be evacuated to drying containing water quality≤7%, obtain crisp lotus rhizome sheet, fill dry air and pack.
Colour protecting liquid is made up of following component by quality: 0.5% citric acid, 0.2 ascorbic acid and 1.5% sodium chloride, and surplus is water.
Through the random three groups of crisp lotus rhizome sheets foretasting three embodiments respectively of 30 people, people's reflection of 100%: crispy in taste is good to eat, fragrance is natural, is easy to digest.
Claims (3)
1. a preparation method for crisp lotus rhizome sheet, is characterized in that comprising the steps:
(1) pickles water is prepared: by weight 1.5 ~ 2.5 portions of salt, 6 ~ 10 parts of white sugar, 0.1 ~ 0.5 portion of Chinese prickly ash, 0.1 ~ 0.5 part of anise, 0.1 ~ 0.5 part of cassia bark and 0.1 ~ 0.5 part of rhizoma zingiberis, 0.1 ~ 0.5 part of lactic acid bacteria powder are added pure water to 100 part and obtain pickles water;
(2) lotus rhizome sheet fermentation: being cleaned by fresh lotus rhizome water, remove the peel, being cut into thickness is that the lotus rhizome sheet of 3 ~ 5mm puts into container, adding colour protecting liquid makes colour protecting liquid not have lotus rhizome sheet, protect look 20 ~ 40min, draining, enter cylinder, add the pickles hydroecium temperature bottom fermentation 36 ~ 72h of lotus rhizome tablet quality 3 ~ 10 times, go out cylinder;
(3) vacuum freeze drying: lotus rhizome sheet step (2) obtained is at-18 ~-35 DEG C of freezing 12 ~ 24h, and vacuum freeze drying is 10% ~ 15% to containing water quality;
(4) changing temperature-pressure-difference and puffing is dry: the lotus rhizome sheet that step (3) obtains is put into Bulking tank, be warming up to swelling temperature 96 ~ 105 DEG C, after insulation 5 ~ 10min, by Pressure Drop to 0.005 in Bulking tank ~ 0.01Mpa in 3min, temperature is made to control under the condition of 75 ~ 84 DEG C, to be evacuated to drying containing water quality≤7%, obtain crisp lotus rhizome sheet, fill dry air and pack.
2. the preparation method of a kind of crisp lotus rhizome sheet according to claim 1, it is characterized in that described colour protecting liquid is made up of following component by quality: 0.2% ~ 0.5% citric acid, 0.2 ~ 0.5% ascorbic acid and 0.5% ~ 1.5% sodium chloride, surplus is water.
3. the crisp lotus rhizome sheet of one prepared of the method for one of claim 1-2.
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Cited By (19)
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| CN105105053A (en) * | 2015-09-29 | 2015-12-02 | 张建华 | Fastfood dandelion and preparation method thereof |
| CN105123894A (en) * | 2015-10-19 | 2015-12-09 | 长沙理工大学 | Combined drying method for zizania aquatica |
| CN105341147A (en) * | 2015-10-19 | 2016-02-24 | 长沙理工大学 | Lotus seed drying method |
| CN105685885A (en) * | 2016-01-26 | 2016-06-22 | 湖北工业大学 | Method for preparing fermented-bean-curd-flavor, fresh, fragrant and soft lotus root pieces |
| CN106235147A (en) * | 2016-07-25 | 2016-12-21 | 四川省内江市农业科学院 | A kind of instant pickled vegetable, acid juice and preparation method thereof |
| CN106262099A (en) * | 2016-08-22 | 2017-01-04 | 邵玉华 | A kind of preparation method of Herba Apii graveolentis crispy slice |
| CN106307215A (en) * | 2016-08-22 | 2017-01-11 | 邵玉华 | Production method of broccoli-stem crisp chips |
| CN106490543A (en) * | 2016-12-12 | 2017-03-15 | 梁华 | Sour-sweet lotus root piece and preparation method thereof |
| CN106509716A (en) * | 2016-10-30 | 2017-03-22 | 天津农学院 | Persimmon crisp slices and preparation method thereof |
| CN106551320A (en) * | 2016-11-16 | 2017-04-05 | 安徽四平食品开发有限责任公司 | A kind of sweet and sour lyophilizing Rhizoma Nelumbiniss Pickles and preparation method thereof |
| CN106579166A (en) * | 2016-11-16 | 2017-04-26 | 安徽四平食品开发有限责任公司 | Pickled pepper flavored freeze-drying lotus root pickled vegetables and making method thereof |
| CN106579167A (en) * | 2016-11-16 | 2017-04-26 | 安徽四平食品开发有限责任公司 | Spicy freeze-dried lotus root pickle and preparation method thereof |
| CN106579168A (en) * | 2016-11-16 | 2017-04-26 | 安徽四平食品开发有限责任公司 | Cumin freeze-dried lotus root pickled vegetable and preparation method thereof |
| CN107455737A (en) * | 2017-09-12 | 2017-12-12 | 武汉轻工大学 | A kind of instant class mushroom leisure food and its processing method |
| CN107568652A (en) * | 2017-09-12 | 2018-01-12 | 武汉轻工大学 | A kind of processing method and water chestnut crisp chip of the instant water chestnut crisp chip of high-quality |
| CN107874186A (en) * | 2017-11-23 | 2018-04-06 | 五河童师傅食品有限公司 | A kind of preparation method of instant carrot piece |
| CN109329390A (en) * | 2018-09-30 | 2019-02-15 | 芜湖县兰馨油桃种植专业合作社 | A kind of preparation method that nectarine is dry |
| CN109601926A (en) * | 2018-11-29 | 2019-04-12 | 沈阳农业大学 | A kind of instant crisp chip of less salt manual fermentation pickled radish and preparation method |
| CN112401194A (en) * | 2020-12-02 | 2021-02-26 | 宿迁楠景水产食品有限公司 | Processing method of crisp lotus root slices |
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| CN105105053A (en) * | 2015-09-29 | 2015-12-02 | 张建华 | Fastfood dandelion and preparation method thereof |
| CN105123894A (en) * | 2015-10-19 | 2015-12-09 | 长沙理工大学 | Combined drying method for zizania aquatica |
| CN105341147A (en) * | 2015-10-19 | 2016-02-24 | 长沙理工大学 | Lotus seed drying method |
| CN105341147B (en) * | 2015-10-19 | 2019-01-04 | 长沙理工大学 | Lotus seed drying method |
| CN105123894B (en) * | 2015-10-19 | 2018-11-20 | 长沙理工大学 | Combined drying method for zizania aquatica |
| CN105685885A (en) * | 2016-01-26 | 2016-06-22 | 湖北工业大学 | Method for preparing fermented-bean-curd-flavor, fresh, fragrant and soft lotus root pieces |
| CN106235147A (en) * | 2016-07-25 | 2016-12-21 | 四川省内江市农业科学院 | A kind of instant pickled vegetable, acid juice and preparation method thereof |
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| CN106307215A (en) * | 2016-08-22 | 2017-01-11 | 邵玉华 | Production method of broccoli-stem crisp chips |
| CN106509716A (en) * | 2016-10-30 | 2017-03-22 | 天津农学院 | Persimmon crisp slices and preparation method thereof |
| CN106579166A (en) * | 2016-11-16 | 2017-04-26 | 安徽四平食品开发有限责任公司 | Pickled pepper flavored freeze-drying lotus root pickled vegetables and making method thereof |
| CN106579167A (en) * | 2016-11-16 | 2017-04-26 | 安徽四平食品开发有限责任公司 | Spicy freeze-dried lotus root pickle and preparation method thereof |
| CN106579168A (en) * | 2016-11-16 | 2017-04-26 | 安徽四平食品开发有限责任公司 | Cumin freeze-dried lotus root pickled vegetable and preparation method thereof |
| CN106551320A (en) * | 2016-11-16 | 2017-04-05 | 安徽四平食品开发有限责任公司 | A kind of sweet and sour lyophilizing Rhizoma Nelumbiniss Pickles and preparation method thereof |
| CN106490543A (en) * | 2016-12-12 | 2017-03-15 | 梁华 | Sour-sweet lotus root piece and preparation method thereof |
| CN107455737A (en) * | 2017-09-12 | 2017-12-12 | 武汉轻工大学 | A kind of instant class mushroom leisure food and its processing method |
| CN107568652A (en) * | 2017-09-12 | 2018-01-12 | 武汉轻工大学 | A kind of processing method and water chestnut crisp chip of the instant water chestnut crisp chip of high-quality |
| CN107874186A (en) * | 2017-11-23 | 2018-04-06 | 五河童师傅食品有限公司 | A kind of preparation method of instant carrot piece |
| CN109329390A (en) * | 2018-09-30 | 2019-02-15 | 芜湖县兰馨油桃种植专业合作社 | A kind of preparation method that nectarine is dry |
| CN109601926A (en) * | 2018-11-29 | 2019-04-12 | 沈阳农业大学 | A kind of instant crisp chip of less salt manual fermentation pickled radish and preparation method |
| CN112401194A (en) * | 2020-12-02 | 2021-02-26 | 宿迁楠景水产食品有限公司 | Processing method of crisp lotus root slices |
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