CN104886665A - Method for preparing functional lotus seed paste filling by compounding neokestose - Google Patents
Method for preparing functional lotus seed paste filling by compounding neokestose Download PDFInfo
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- CN104886665A CN104886665A CN201510238273.4A CN201510238273A CN104886665A CN 104886665 A CN104886665 A CN 104886665A CN 201510238273 A CN201510238273 A CN 201510238273A CN 104886665 A CN104886665 A CN 104886665A
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 76
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 76
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 76
- HQFMTRMPFIZQJF-MBBOGVHQSA-N (3r,4s,5s,6r)-2-[(2r,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-[[(2r,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxymethyl]oxane-3,4,5-triol Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O[C@@]2(CO)[C@H]([C@H](O)[C@@H](CO)O2)O)O1 HQFMTRMPFIZQJF-MBBOGVHQSA-N 0.000 title claims abstract description 37
- HQFMTRMPFIZQJF-UAEIHXJMSA-N neokestose Natural products OC[C@H]1O[C@@](CO)(OC[C@H]2O[C@@H](O[C@]3(CO)O[C@H](CO)[C@@H](O)[C@@H]3O)[C@H](O)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O HQFMTRMPFIZQJF-UAEIHXJMSA-N 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 23
- 238000013329 compounding Methods 0.000 title abstract 2
- 235000000346 sugar Nutrition 0.000 claims abstract description 39
- 241000081271 Phaffia rhodozyma Species 0.000 claims abstract description 9
- 239000002131 composite material Substances 0.000 claims description 46
- 238000009835 boiling Methods 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 37
- 150000001875 compounds Chemical class 0.000 claims description 33
- 229930006000 Sucrose Natural products 0.000 claims description 25
- 239000005720 sucrose Substances 0.000 claims description 25
- 235000020357 syrup Nutrition 0.000 claims description 23
- 239000006188 syrup Substances 0.000 claims description 23
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 20
- 238000006243 chemical reaction Methods 0.000 claims description 20
- 238000002360 preparation method Methods 0.000 claims description 19
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 18
- 210000004027 cell Anatomy 0.000 claims description 15
- 238000007654 immersion Methods 0.000 claims description 15
- 239000001888 Peptone Substances 0.000 claims description 10
- 108010080698 Peptones Proteins 0.000 claims description 10
- 229940041514 candida albicans extract Drugs 0.000 claims description 10
- 235000019864 coconut oil Nutrition 0.000 claims description 10
- 239000003240 coconut oil Substances 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 10
- 239000001963 growth medium Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 239000002609 medium Substances 0.000 claims description 10
- 235000019319 peptone Nutrition 0.000 claims description 10
- 238000011218 seed culture Methods 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 10
- 235000017550 sodium carbonate Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000012138 yeast extract Substances 0.000 claims description 10
- 239000008367 deionised water Substances 0.000 claims description 8
- 229910021641 deionized water Inorganic materials 0.000 claims description 8
- 230000031700 light absorption Effects 0.000 claims description 8
- 125000000185 sucrose group Chemical group 0.000 claims description 7
- 239000012530 fluid Substances 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- GHCZTIFQWKKGSB-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;phosphoric acid Chemical compound OP(O)(O)=O.OC(=O)CC(O)(C(O)=O)CC(O)=O GHCZTIFQWKKGSB-UHFFFAOYSA-N 0.000 claims description 5
- 206010013786 Dry skin Diseases 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 235000008504 concentrate Nutrition 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 239000006185 dispersion Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 238000003801 milling Methods 0.000 claims description 5
- 239000008363 phosphate buffer Substances 0.000 claims description 5
- 230000035484 reaction time Effects 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 210000001082 somatic cell Anatomy 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 210000005253 yeast cell Anatomy 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000003712 anti-aging effect Effects 0.000 abstract description 3
- 235000021552 granulated sugar Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000011161 development Methods 0.000 abstract description 2
- 235000003599 food sweetener Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 239000003765 sweetening agent Substances 0.000 abstract description 2
- 229920001542 oligosaccharide Polymers 0.000 abstract 2
- 150000002482 oligosaccharides Chemical class 0.000 abstract 2
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 abstract 1
- 230000035611 feeding Effects 0.000 description 3
- 241000222057 Xanthophyllomyces dendrorhous Species 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 239000012620 biological material Substances 0.000 description 2
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- 239000000463 material Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 101100174180 Caenorhabditis elegans fos-1 gene Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
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- 229920002472 Starch Polymers 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000010353 genetic engineering Methods 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
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- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
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- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
Classifications
-
- 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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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a method for preparing functional lotus seed paste filling by compounding neokestose, and belongs to the technical field of food processing. According to the method, neokestose is prepared by phaffia rhodozyma in a whole cell method, and then three kinds of oligosaccharides functional sweetener neokestose, oligofructose and oligosaccharide isomaltooligosaccharide taking the place of white granulated sugar are added to the traditional lotus seed paste fillings. The lotus seed paste filling has a final moisture content of 20% to 40%. No white granulated sugar in the lotus seed paste filling solves problems of too sweet and heavy taste of oil and sugar. The present invention aims to provide a lotus seed paste filling with low-sugar, low oil and sugar taste and anti-aging function, is in line with the development trend of the modern food industry, and meets the demand for high quality food.
Description
Technical field
The present invention relates to the method for the functional lotus-seed paste fillings of the composite preparation of a kind of neokestose, belong to food processing technology field.
Background technology
In prior art the kind of fillings and preparation method various, but its feature is all high sugar, high oil and high heat.Due to improving constantly of living standard, though the like degree of people to this product does not reduce, the demand of people for fillings trophism, low oily low sugar can not be met well.Especially in coastal area, living standard ranks first in the country, and abundant material life brings various rich man's disease, as obesity, high fat of blood, hypertension, hyperglycaemia.
Neokestose is a kind of FOS, has both had superior physiological function identical with common FOS, has again the ability of stronger propagation Bifidobacterium, is called as efficient prebiotics.Neokestose joins in lotus-seed paste fillings as superior functional food sweetener and the excellent FOS of price and the composite rear alternative white granulated sugar of oligoisomaltose, fillings can be reduced and cross sweet and that oleosacchara taste is heavy feature, also the characteristic of fillings delaying aging can be given, this is because according to people such as Encarna, the FOS of degree of polymerization 3-5 joins in the bakery products such as bread and can reduce the aging of starch in bread.
Summary of the invention
The object of this invention is to provide a kind of low sugar, low oleosacchara taste, there is the method for the functional lotus-seed paste fillings of the composite preparation of neokestose of anti-aging function.
Technical scheme of the present invention, the method for the functional lotus-seed paste fillings of the composite preparation of a kind of neokestose, step is as follows:
(1) production of neokestose: the around-France husband's yeast-inoculated of picking two, in seed culture medium, in 22 DEG C of shaking table 220 r/min shaken cultivation 48h, obtains seed liquor; Seed liquor be inoculated in fermentation medium, inoculum concentration is 45 g/L wet cells, and then produces Fife's yeast cells under 24 DEG C of shaking table 250r/min conditions, collects phaffia rhodozyma somatic cells after 3h by centrifugal for zymotic fluid; By gained cell pH be 5 citrate phosphate buffer washing twice;
Wet thallus directly adds sucrose solution and carries out conversion production neokestose after weighing, and wherein conversion condition is: reaction system is sucrose solution, cell addition 40-100g/L, and sucrose concentration is: 500g/L, and reaction temperature is: 28 DEG C, the reaction time: 6h; Transformed liquid glucose again in 50 DEG C of direct concentrate dryings to constant weight, obtained neokestose finished product;
Described seed culture medium is: sucrose 20-30 g/L, peptone 4-5 g/L, yeast extract 2-3 g/L, prepares by 1L deionized water;
Described fermentation medium is: sucrose 30-40 g/L, peptone 4-5 g/L, yeast extract 3-4 g/L, prepares by 1L deionized water;
(2) compound sugar is composite: by neokestose 2-5 part, FOS 1-4 part and oligoisomaltose 3-6 part feeding, mix composite, obtain composite compound sugar, wherein ensure the light absorption value 30%-38% of composite compound sugar at 280nm;
(3) preparation of functional lotus-seed paste fillings: composite compound sugar is joined in boiling water and carry out syrup and boil; Then get that lotus seeds carry out soaking, undress, secondary soaks, boiling, adds the syrup, coconut oil and the edible soda ash that boil in ripe rotten lotus seeds, after shovel system, obtain functional lotus-seed paste fillings.
The preparation detailed process of the functional lotus-seed paste fillings of step (3) is:
A, syrup boil: composite compound sugar 6-15 part step (2) obtained joins in boiling water, and the mass ratio of composite compound sugar and water is 1-2 ︰ 3-5, and at 100 DEG C, infusion becomes syrup, makes solid content 40%-50%, for subsequent use;
B, immersion: 40-50 part lotus seeds and 0.35-5 part edible soda ash are dropped in container, adds boiling water, make solid-to-liquid ratio 1 ︰ 2, after stirring, soak lotus seeds 10min, make lotus seeds clothing be easy to slough;
C, to undress: the lotus seeds of immersion are inserted in skinning machine and removes lotus seeds clothing, clean and remove lotus seeds clothing;
D, secondary soak: the lotus seeds of process of undressing are placed in container and carry out secondary immersion with boiling water again, solid-to-liquid ratio 1 ︰ 4, is dipped to lotus nut and meat is fully swollen, and opens limit, and the lotus seeds edge opener after being soaked by secondary opens limit, and lotus nut is removed in cleaning;
E, boiling: the above-mentioned lotus seeds cleaned up are dropped in digester, boiling water boiling 60-80min;
F, paste mill grinding: ripe rotten lotus seeds add the syrup and coconut oil 20-40 part that step a boils, with paste mill grinding after stirring, this slurry is through milling treatment of colloid 2 times, and object is dispersion;
G, shovel system: complete the slurry after defibrination and drop in shovel pot, at 150-200 DEG C, vigorous fire frying 30-40 min, until lotus-seed paste fillings is not scattered, tack-free, and transpiring moisture to moisture is 20%-40%, namely obtains the lotus-seed paste fillings of product functionality.
The described composite compound sugar of step (2) is 30%-38% at the light absorption value of 280nm.
Beneficial effect of the present invention: the present invention aims to provide a kind of low sugar, low oleosacchara taste, has the lotus-seed paste fillings of anti-aging function, meets the development trend of modern food industry, meets the demand of people to high-quality food.
Biological material specimens preservation: described phaffia rhodozyma bacterial strain is Xanthophyllomyces dendrorhous 269, it is the common genetic engineering Host Strains of a strain, open in the master thesis " phaffia rhodozyma fermenting and producing neokestose " of Southern Yangtze University Zhang Jingjuan in 2007, by Southern Yangtze University's Foodstuffs Academy food component and the preservation of physical property research center.Applicant ensured to provide this biomaterial to the public in Two decades years from the applying date.
Detailed description of the invention
Embodiment 1
(1) production of neokestose: the around-France husband's yeast-inoculated of picking two is in seed culture medium, phaffia rhodozyma bacterial strain is Xanthophyllomyces dendrorhous 269, seed culture medium is sucrose 30 g/L, peptone 5 g/L, yeast extract 3 g/L, in 22 DEG C of shaking table 220 r/min shaken cultivation 48 h, obtained seed liquor.Again seed liquor is inoculated in fermentation medium, inoculum concentration is 45 g/L wet cells, fermentation medium is sucrose 40 g/L, peptone 5 g/L, yeast extract 4 g/L, and then under 24 DEG C of shaking table 250 r/min conditions bulk method husband yeast cells, phaffia rhodozyma somatic cells is collected by centrifugal for zymotic fluid after 3h, cell pH be 5 citrate phosphate buffer washing twice, wet thallus directly adds sucrose solution and carries out conversion production neokestose after weighing, wherein conversion condition is: reaction system is sucrose solution, cell addition 80 g/L, sucrose concentration is: 500g/L, reaction temperature: 28 DEG C, reaction time: 6h, the zymotic fluid obtained after end is 215.67 g/L containing neokestose amount, liquid glucose will be transformed again in 50 DEG C of direct concentrate dryings to constant weight, obtain neokestose finished product, for subsequent use,
(2) compound sugar is composite: carry out weighing neokestose 3 parts in mass ratio, FOS 3 parts, oligoisomaltose 5 parts, and mixing for standby use, obtains composite compound sugar, wherein ensures the light absorption value 35% of composite compound sugar at 280nm;
(3) preparation of functional lotus-seed paste fillings:
Lotus paste material formula, with weight parts, weighs and prepares: comprise 50 parts, lotus seeds, coconut oil 40 parts, composite compound sugar 10 parts, edible soda ash 3 parts;
A, syrup boil: the composite compound sugar 10 parts step (3) obtained joins in boiling water, and the mass ratio of compound sugar and water is that at 1 ︰ 3,100 DEG C, boiling becomes syrup, makes solid content 40%, for subsequent use;
B, immersion: 50 parts of lotus seeds and 3 parts of edible soda ash are dropped in container, adds boiling water, make solid-to-liquid ratio 1 ︰ 2, after stirring, soak lotus seeds 10min, make lotus seeds clothing be easy to slough;
C, to undress: the lotus seeds of immersion are inserted in skinning machine and removes lotus seeds clothing, clean and remove lotus seeds clothing;
D, secondary soak: the lotus seeds of process of undressing are placed in container and carry out secondary immersion with boiling water again, solid-to-liquid ratio 1 ︰ 4, is dipped to lotus nut and meat is fully swollen, and opens limit, and the lotus seeds edge opener after being soaked by secondary opens limit, and lotus nut is removed in cleaning;
E, boiling: the above-mentioned lotus seeds cleaned up are dropped in digester, boiling water boiling 70min;
F, paste mill grinding: ripe rotten lotus seeds add the syrup and coconut oil 40 parts that step a boils, with paste mill grinding after stirring, this slurry is through milling treatment of colloid 2 times, and object is dispersion;
G, shovel system: complete the slurry after defibrination and drop in shovel pot, vigorous fire frying 40 min at 150 DEG C, until lotus-seed paste fillings is not scattered, tack-free, transpiring moisture to moisture is 40%, namely obtains the lotus-seed paste fillings of product functionality.
Embodiment 2
A method for the functional lotus-seed paste fillings of the composite preparation of neokestose, step is as follows:
(1) production of neokestose: the around-France husband's yeast-inoculated of picking two, in seed culture medium, in 22 DEG C of shaking table 220 r/min shaken cultivation 48h, obtains seed liquor; Seed liquor be inoculated in fermentation medium, inoculum concentration is 45 g/L wet cells, and then produces Fife's yeast cells under 24 DEG C of shaking table 250r/min conditions, collects phaffia rhodozyma somatic cells after 3h by centrifugal for zymotic fluid; By gained cell pH be 5 citrate phosphate buffer washing twice;
Wet thallus directly adds sucrose solution and carries out conversion production neokestose after weighing, and wherein conversion condition is: reaction system is sucrose solution, cell addition 40g/L, and sucrose concentration is: 500g/L, and reaction temperature is: 28 DEG C, the reaction time: 6h; Transformed liquid glucose again in 50 DEG C of direct concentrate dryings to constant weight, obtained neokestose finished product;
Described seed culture medium is: sucrose 20g/L, peptone 4g/L, yeast extract 2g/L, prepares by 1L deionized water;
Described fermentation medium is: sucrose 30g/L, peptone 4g/L, yeast extract 3g/L, prepares by 1L deionized water;
(2) compound sugar is composite: by neokestose 2 parts, FOS 1 part and oligoisomaltose 3 parts of feedings, mix composite, obtain composite compound sugar, wherein ensure the light absorption value 30% of composite compound sugar at 280nm;
(3) preparation of functional lotus-seed paste fillings: composite compound sugar is joined in boiling water and carry out syrup and boil; Then get that lotus seeds carry out soaking, undress, secondary soaks, boiling, adds the syrup, coconut oil and the edible soda ash that boil in ripe rotten lotus seeds, after shovel system, obtain functional lotus-seed paste fillings.
The preparation detailed process of the functional lotus-seed paste fillings of step (3) is:
A, syrup boil: composite compound sugar 6-15 part step (2) obtained joins in boiling water, and the mass ratio of composite compound sugar and water is that at 1 ︰ 3,100 DEG C, infusion becomes syrup, makes solid content 40%, for subsequent use;
B, immersion: 40 parts of lotus seeds and 0.35 part of edible soda ash are dropped in container, adds boiling water, make solid-to-liquid ratio 1 ︰ 2, after stirring, soak lotus seeds 10min, make lotus seeds clothing be easy to slough;
C, to undress: the lotus seeds of immersion are inserted in skinning machine and removes lotus seeds clothing, clean and remove lotus seeds clothing;
D, secondary soak: the lotus seeds of process of undressing are placed in container and carry out secondary immersion with boiling water again, solid-to-liquid ratio 1 ︰ 4, is dipped to lotus nut and meat is fully swollen, and opens limit, and the lotus seeds edge opener after being soaked by secondary opens limit, and lotus nut is removed in cleaning;
E, boiling: the above-mentioned lotus seeds cleaned up are dropped in digester, boiling water boiling 60min;
F, paste mill grinding: ripe rotten lotus seeds add the syrup and coconut oil 20 parts that step a boils, with paste mill grinding after stirring, this slurry is through milling treatment of colloid 2 times, and object is dispersion;
G, shovel system: complete the slurry after defibrination and drop in shovel pot, vigorous fire frying 40 min at 150 DEG C, until lotus-seed paste fillings is not scattered, tack-free, transpiring moisture to moisture is 20%, namely obtains the lotus-seed paste fillings of product functionality.
The described composite compound sugar of step (2) is 30% at the light absorption value of 280nm.
Embodiment 3
A method for the functional lotus-seed paste fillings of the composite preparation of neokestose, step is as follows:
(1) production of neokestose: the around-France husband's yeast-inoculated of picking two, in seed culture medium, in 22 DEG C of shaking table 220 r/min shaken cultivation 48h, obtains seed liquor; Seed liquor be inoculated in fermentation medium, inoculum concentration is 45 g/L wet cells, and then produces Fife's yeast cells under 24 DEG C of shaking table 250r/min conditions, collects phaffia rhodozyma somatic cells after 3h by centrifugal for zymotic fluid; By gained cell pH be 5 citrate phosphate buffer washing twice;
Wet thallus directly adds sucrose solution and carries out conversion production neokestose after weighing, and wherein conversion condition is: reaction system is sucrose solution, cell addition 100g/L, and sucrose concentration is: 500g/L, and reaction temperature is: 28 DEG C, the reaction time: 6h; Transformed liquid glucose again in 50 DEG C of direct concentrate dryings to constant weight, obtained neokestose finished product;
Described seed culture medium is: sucrose 30 g/L, peptone 5 g/L, and yeast extract 3 g/L prepares by 1L deionized water;
Described fermentation medium is: sucrose 40 g/L, peptone 5 g/L, and yeast extract 4 g/L prepares by 1L deionized water;
(2) compound sugar is composite: by neokestose 5 parts, FOS 4 parts and oligoisomaltose 6 parts of feedings, mix composite, obtain composite compound sugar, wherein ensure the light absorption value 38% of composite compound sugar at 280nm;
(3) preparation of functional lotus-seed paste fillings: composite compound sugar is joined in boiling water and carry out syrup and boil; Then get that lotus seeds carry out soaking, undress, secondary soaks, boiling, adds the syrup, coconut oil and the edible soda ash that boil in ripe rotten lotus seeds, after shovel system, obtain functional lotus-seed paste fillings.
The preparation detailed process of the functional lotus-seed paste fillings of step (3) is:
A, syrup boil: join in boiling water by composite for step (2) compound sugar obtained 15 parts, and the mass ratio of composite compound sugar and water is that at 2 ︰ 5,100 DEG C, infusion becomes syrup, makes solid content 50%, for subsequent use;
B, immersion: 50 parts of lotus seeds and 5 parts of edible soda ash are dropped in container, adds boiling water, make solid-to-liquid ratio 1 ︰ 2, after stirring, soak lotus seeds 10min, make lotus seeds clothing be easy to slough;
C, to undress: the lotus seeds of immersion are inserted in skinning machine and removes lotus seeds clothing, clean and remove lotus seeds clothing;
D, secondary soak: the lotus seeds of process of undressing are placed in container and carry out secondary immersion with boiling water again, solid-to-liquid ratio 1 ︰ 4, is dipped to lotus nut and meat is fully swollen, and opens limit, and the lotus seeds edge opener after being soaked by secondary opens limit, and lotus nut is removed in cleaning;
E, boiling: the above-mentioned lotus seeds cleaned up are dropped in digester, boiling water boiling 60-80min;
F, paste mill grinding: ripe rotten lotus seeds add the syrup and coconut oil 40 parts that step a boils, with paste mill grinding after stirring, this slurry is through milling treatment of colloid 2 times, and object is dispersion;
G, shovel system: complete the slurry after defibrination and drop in shovel pot, vigorous fire frying 30min at 200 DEG C, until lotus-seed paste fillings is not scattered, tack-free, transpiring moisture to moisture is 40%, namely obtains the lotus-seed paste fillings of product functionality.
The described composite compound sugar of step (2) is 30%-38% at the light absorption value of 280nm.
Claims (3)
1. a method for the functional lotus-seed paste fillings of the composite preparation of neokestose, is characterized in that step is as follows:
(1) production of neokestose: the around-France husband's yeast-inoculated of picking two, in seed culture medium, in 22 DEG C of shaking table 220 r/min shaken cultivation 48h, obtains seed liquor; Seed liquor be inoculated in fermentation medium, inoculum concentration is 45 g/L wet cells, and then produces Fife's yeast cells under 24 DEG C of shaking table 250r/min conditions, collects phaffia rhodozyma somatic cells after 3h by centrifugal for zymotic fluid; By gained cell pH be 5 citrate phosphate buffer washing twice;
Wet thallus directly adds sucrose solution and carries out conversion production neokestose after weighing, and wherein conversion condition is: reaction system is sucrose solution, cell addition 40-100g/L, and sucrose concentration is: 500g/L, reaction temperature: 28 DEG C, the reaction time: 6h; Liquid glucose will be transformed again in 50 DEG C of direct concentrate dryings to constant weight, obtain neokestose finished product;
Described seed culture medium is: sucrose 20-30 g/L, peptone 4-5 g/L, yeast extract 2-3 g/L, prepares by 1L deionized water;
Described fermentation medium is: sucrose 30-40 g/L, peptone 4-5 g/L, yeast extract 3-4 g/L, prepares by 1L deionized water;
(2) compound sugar is composite: by neokestose 2-5 part, FOS 1-4 part and oligoisomaltose 3-6 part feeding, mix composite, obtain composite compound sugar;
(3) preparation of functional lotus-seed paste fillings: composite compound sugar is joined in boiling water and carry out syrup and boil; Then get that lotus seeds carry out soaking, undress, secondary soaks, boiling, adds the syrup, coconut oil and the edible soda ash that boil in ripe rotten lotus seeds, after shovel system, obtain functional lotus-seed paste fillings.
2. the method for the functional lotus-seed paste fillings of the composite preparation of neokestose according to claim 1, is characterized in that the preparation detailed process of the functional lotus-seed paste fillings of step (3) is:
A, syrup boil: composite compound sugar 6-15 part step (2) obtained joins in boiling water, and the mass ratio of composite compound sugar and water is 1-2 ︰ 3-5, and at 100 DEG C, infusion becomes syrup, makes solid content 40%-50%, for subsequent use;
B, immersion: 40-50 part lotus seeds and 0.35-5 part edible soda ash are dropped in container, adds boiling water, make solid-to-liquid ratio 1 ︰ 2, after stirring, soak lotus seeds 10min, make lotus seeds clothing be easy to slough;
C, to undress: the lotus seeds of immersion are inserted in skinning machine and removes lotus seeds clothing, clean and remove lotus seeds clothing;
D, secondary soak: the lotus seeds of process of undressing are placed in container and carry out secondary immersion with boiling water again, solid-to-liquid ratio 1 ︰ 4, is dipped to lotus nut and meat is fully swollen, and opens limit, and the lotus seeds edge opener after being soaked by secondary opens limit, and lotus nut is removed in cleaning;
E, boiling: the above-mentioned lotus seeds cleaned up are dropped in digester, boiling water boiling 60-80min;
F, paste mill grinding: ripe rotten lotus seeds add the syrup and coconut oil 20-40 part that step a boils, with paste mill grinding after stirring, this slurry is through milling treatment of colloid 2 times, and object is dispersion;
G, shovel system: complete the slurry after defibrination and drop in shovel pot, at 150-200 DEG C, vigorous fire frying 30-40 min, until lotus-seed paste fillings is not scattered, tack-free, and transpiring moisture to moisture is 20%-40%, namely obtains the lotus-seed paste fillings of product functionality.
3. the method for the functional lotus-seed paste fillings of the composite preparation of neokestose according to claim 1, is characterized in that: the described composite compound sugar of step (2) is 30%-38% at the light absorption value of 280nm.
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| CN1873016A (en) * | 2006-04-07 | 2006-12-06 | 江南大学 | Method for producing oligosaccharide - neokestose through zymotechnics |
| CN101914588A (en) * | 2010-05-25 | 2010-12-15 | 江南大学 | Method for preparing neokestose by biological transformation |
| CN102406196A (en) * | 2011-12-06 | 2012-04-11 | 江南大学 | Method for producing low-fat low-sugar lotus paste stuffing with auxiliary ultrasonic processing |
| CN102586359A (en) * | 2012-02-27 | 2012-07-18 | 江南大学 | Method for converting neokestose by utilizing extremely-low-frequency alternating magnetic field seed culture |
| CN103519188A (en) * | 2013-09-30 | 2014-01-22 | 罗小莉 | Lotus seed paste fillings and preparation method thereof |
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| CN1873016A (en) * | 2006-04-07 | 2006-12-06 | 江南大学 | Method for producing oligosaccharide - neokestose through zymotechnics |
| CN101914588A (en) * | 2010-05-25 | 2010-12-15 | 江南大学 | Method for preparing neokestose by biological transformation |
| CN102406196A (en) * | 2011-12-06 | 2012-04-11 | 江南大学 | Method for producing low-fat low-sugar lotus paste stuffing with auxiliary ultrasonic processing |
| CN102586359A (en) * | 2012-02-27 | 2012-07-18 | 江南大学 | Method for converting neokestose by utilizing extremely-low-frequency alternating magnetic field seed culture |
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