CN105077063A - Preparation method of crispy lotus root slices with ginger sauce - Google Patents
Preparation method of crispy lotus root slices with ginger sauce Download PDFInfo
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Classifications
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- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of food, and particularly relates to crispy lotus root slices with ginger sauce and a preparation method thereof. The preparation method comprises the steps of precooking, color-protecting, boiling, soaking and freeze drying. Through precooking in the step (1), the generation of enzymatic browning is delayed, in the step (2), the precooked lotus root slices are immediately placed into the cold water containing 0.5% Vc, so that the crispness of the lotus root slices can be effectively kept, and the sequential operation of precooking and color-protecting can prevent the generation of enzymatic browning; in the step (3) after pulping with fresh ginger, the crispy lotus root slices are immediately placed into the water for preventing enzymatic browning; and in the step (5), through freeze drying, water is removed, and the original color and luster of the lotus root slices are kept to the greatest extent. The preparation method is simple in steps, easy to control, and good in stability; and the prepared crispy lotus root slices are fine in texture, pungent, sweet, and crispy, convenient to eat, long in quality guarantee period, and fresh and white in color and luster.
Description
Technical field
The present invention relates to food technology field, particularly relate to crisp of a kind of ginger juice lotus rhizome and preparation method thereof.
Background technology
Lotus rhizome (
nelumbonuciferag.) be Nymphaeceae perennial root water plant, the cultivation history of more than 3000 year is had in China, China's Nelumbo enriches, and is mainly distributed in the provinces such as Shandong, Jiangsu, Zhejiang, Hunan, Hubei, Anhui, Guangdong, is the very important aquatic vegetable of China.Lotus rhizome is nutritious, containing much starch, carbohydrate, protein (containing 17 seed amino acid such as arginine, tyrosine), fat and lecithin, also has a small amount of alkaloid, flavonoids, carrotene, riboflavin, niacin, vitamin C, Cobastab and calcium, phosphorus, iron etc.Lotus rhizome also has certain health-care effect, record lotus rhizome according to Compendium of Material Medica etc. to eat energy clearing heat and cooling blood, the loose stasis of blood raw, stop blooding, quench the thirst, sober up, prepared food can nourish blood, whet the appetite, invigorating the spleen, beneficial gas, enriching yin, antidiarrheal, myogenic etc., be a kind of food of integration of drinking and medicinal herbs, Shennong's Herbal is classified as top grade.Lotus rhizome look white, matter is crisp, taste is sweet, and collection nutrition and medicine are used for one, are exactly a kind of aquatic vegetable that China people like since ancient times, both raw-eatenly work as fruit, can make cold vegetable dish in sauce again, also can make various delicacies through fry, boil, steam, stewing etc.The Industrialized processing technique of exploitation lotus rhizome food New Machining Technology and lotus rhizome traditional food, exploitation is applicable to the lotus rhizome food of China consumer edible demand, has important nutritive value and economic worth.
Ginger (
zingiberofficinale) be Zingiber ginger, being worldwide a kind of important pungent and fragrant flavorings, is also the traditional medicine food dual purpose plant in Asia.Because of front, the chemical composition found from ginger has kind more than 100, mainly can be attributed to volatile oil, gingerol and Diphenylheptane compound three major types, also has flavone compound, carbohydrate, amino acid, trace element, protein and vitamin etc. in addition.The pungent slightly warm in nature of ginger taste, returns lung, spleen, stomach warp, and induce sweat loose cold, warming middle energizer to arrest vomiting, changing one's mother's sister's cough-relieving, is a kind of widely used medicine food dual purpose plant.Ginger has important biologically active, has the multiple physiological hygiene functions such as anti-oxidant, anticancer, anti-inflammatory, reducing blood lipid, prevention and cure of cardiovascular disease to human body.Ginger is of a great variety, wide material sources, safety non-toxic have certain nutrition and health care effect and cause extensive concern both domestic and external, has very important Development volue and wide application prospect.
The traditional Chinese medical science thinks that ginger has effect that is warming channel and expelling cold, temperature fortune blood vessels.The flat taste of lotus rhizome is sweet, and bowl spares is reposed, and eating lotus root raw can cool blood scattered silt, and prepared food energy bushing kidney-nourishing, has effect of nourishing yin and nourishing blood, can the void of tonifying five zang organs, strong muscles and bones.Ginger and lotus rhizome close and boil, and enhance the effect of beauty treatment of invigorating blood circulation, and the sweet-smelling of lotus rhizome also can reduce the taste of ginger.Therefore, the present invention not only has that quality exquisiteness, Xin Tian are crisp, the feature of instant, simultaneously nutritious, has certain health value.
Summary of the invention
The object of the invention is to develop a kind ofly have that nourishing is nourished one's nature, beneficial blood bushing, spleen benefiting and stimulating the appetite, anti-senility effect crisp of ginger juice lotus rhizome and preparation method thereof.
Technical scheme
The preparation method that ginger juice lotus rhizome is crisp, comprises the following steps:
(1) precook: lotus root sheet is put into cold water pot and heats, boil 1 minute;
(2) look is protected: the cold water put into immediately by pre-well-done lotus root sheet containing 0.5%Vc soaks 30 minutes;
(3) boiling: be placed in water immediately after ginger making beating, then add rock sugar and salt, be heated to add the lotus root sheet after protecting look after boiling, continues heating and is constantly stirred to when juice starts to turn to be yellow to stop;
(4) infuse: the product after boiling is put into closed container more than infuse 24h;
(5) freeze drying: lotus root sheet good for step (4) infuse is put into freeze drier, at-51 DEG C, freeze drying more than process 48h under the condition of vacuum 38.0Pa.
Wherein, the consumption of ginger, rock sugar, salt, water is respectively 10%, 20%, 1%, 40% of lotus root sheet; Described water refers to the water of " being placed in water " in step (3); Described lotus root sheet is the undressed lotus root sheet of step (1); Described percentage is mass percent.
In above-mentioned preparation method, described " boiling 1 minute " refers to and maintains fluidized state 1min.
Lotus root sheet is easy to when cutting enzymatic browning occurs, and step (1) is precooked and can be delayed the generation of enzymatic browning, can wash the foreign material such as the starch on lotus root sheet surface simultaneously.Pre-well-done lotus root sheet " immediately " must be put into cold water containing 0.5%Vc by step (2), just can reach the object keeping lotus root sheet fragility, and then the crispiness of final products is improved.Step (1) and step (2) all have the effect of " preventing enzymatic browning from producing ", but the order of the two can not be put upside down; This is because: the cold water in step (2) has cooling effect to the lotus root sheet that step (1) is precooked; Thus effectively can keep the fragility of lotus root sheet.The object being placed in water after the making beating of step (3) ginger immediately is also in order to " preventing enzymatic browning ".In step (3), lotus root sheet to add opportunity extremely important; If added before boiling, the boiling of lotus root sheet can be caused excessively old, affect the color of final finished; ; If added Deng after juice jaundice, the color of lotus root sheet can be caused slightly yellow, in vain fresh not as adding the lotus root sheet color that fresh ginger juice finally makes.The object of step (5) freeze drying process is: removing moisture, and at utmost keep the original color and luster of lotus root sheet, freeze drying lotus root sheet out has its specific crisp sense organ; Do not need to add any anticorrisive agent after vacuum packaging can preserve for a long time yet.
Lotus root sheet " enzymatic browning " can make lotus root sheet color become dull gray, affects the color and luster that lotus root sheet is final, makes final products unsightly.
The product that preparation method of the present invention obtains is dry product, has that quality exquisiteness, Xin Tian are crisp, the feature of instant, preservative free, long shelf-life; All different from existing lotus root product.
So, present invention also offers a kind of crisp of ginger juice lotus rhizome adopting said method to make.
Beneficial effect
Technological advantage: step is simple, is easy to control, good stability;
Product advantage: have that nourishing is nourished one's nature, beneficial blood bushing, spleen benefiting and stimulating the appetite, anti-senility effect; Quality is fine and smooth, Xin Tian is crisp, instant, shelf-life limit for length; Color and luster is in vain fresh.
Detailed description of the invention
embodiment 1
(1) select materials: select meat delicate, the fresh lotus rhizome 250g that root head is sturdy is raw material, cleans and removes mud and impurity, cut rhizoma nelumbinis, rotten lotus root slightly, and peeling, is cut into sheet, obtains lotus root sheet;
(2) precook: lotus root sheet is put into cold water pot and be heated to boiling, boil 1 minute (maintaining fluidized state 1min);
(3) look is protected: pre-well-done lotus root sheet taking-up, immediately the 1000ml cold water put into containing 5gVc are soaked and within 30 minutes, carry out protecting look;
(4) boiling: 25g peeling ginger breaks into ginger slurry in pulping device (not to be needed to add water, put in 100ml cold water immediately down together), add 50g rock sugar and 2.5g salt again, drop into protecting the lotus root sheet after look wherein after being heated to boiling, continue heating and constantly stir, stopping when juice starts to turn to be yellow stirring; Obtain ginger juice lotus root sheet;
(5) infuse: put into closed container infuse after ginger juice lotus root sheet cools naturally 24 hours;
(6) freeze drying: the ginger juice lotus root sheet after infuse is taken out, then puts into freeze drier, at-51 DEG C, freeze drying process 48h under the condition of vacuum 38.0Pa; Obtain crisp of ginger juice lotus rhizome;
(7) pack: carry out vacuum packaging by crisp for ginger juice lotus rhizome, get product.The finished product shelf-life is 6 months.
embodiment 2
(1) select materials: select meat delicate, the fresh lotus rhizome 250g that root head is sturdy is raw material, cleans and removes mud and impurity, cut rhizoma nelumbinis, rotten lotus root slightly, and peeling, is cut into sheet, obtains lotus root sheet;
(2) precook: lotus root sheet is put into cold water pot and be heated to boiling, boil 1 minute (maintaining fluidized state 1min);
(3) look is protected: pre-well-done lotus root sheet taking-up, immediately the 1000ml cold water put into containing 5gVc are soaked and within 30 minutes, carry out protecting look;
(4) boiling: 25g removes the peel after ginger breaks into ginger slurry in pulping device and puts in 100ml cold water immediately, add 50g rock sugar and 2.5g salt again, dropping into protecting the lotus root sheet after look wherein after being heated to boiling, continuing heating and constantly stirring, stop when juice starts to turn to be yellow stirring; Obtain ginger juice lotus root sheet;
(5) infuse: put into closed container infuse after ginger juice lotus root sheet cools naturally 36 hours;
(6) freeze drying: the ginger juice lotus root sheet after infuse is put into freeze drier, at-51 DEG C, freeze drying process 72h under the condition of vacuum 38.0Pa; Obtain crisp of ginger juice lotus rhizome;
(7) pack: carry out vacuum packaging by crisp for ginger juice lotus rhizome, get product.The finished product shelf-life is 6 months.
comparative example 1
(1) select materials: select meat delicate, the fresh lotus rhizome 250g that root head is sturdy is raw material, cleans and removes mud and impurity, cut rhizoma nelumbinis, rotten lotus root slightly, and peeling, is cut into sheet, obtains lotus root sheet;
(2) look is protected: the 1000ml cold water put into by lotus root sheet containing 5gVc soaks and within 30 minutes, carries out protecting look;
(3) precook: look lotus root sheet will be protected and put into cold water pot and be heated to boiling, and boil 1 minute (maintain fluidized state 1min);
(4) boiling: 25g removes the peel after ginger breaks into ginger slurry in pulping device and puts in 100ml cold water immediately, add 50g rock sugar and 2.5g salt again, dropping into protecting the lotus root sheet after look wherein after being heated to boiling, continuing heating and constantly stirring, stop when juice starts to turn to be yellow stirring; Obtain ginger juice lotus root sheet;
(5) infuse: put into closed container infuse after ginger juice lotus root sheet cools naturally 24 hours;
(6) freeze drying: the ginger juice lotus root sheet after infuse is taken out, then puts into freeze drier, at-51 DEG C, freeze drying process 48h under the condition of vacuum 38.0Pa; Obtain crisp of ginger juice lotus rhizome;
(7) pack: carry out vacuum packaging by crisp for ginger juice lotus rhizome, get product.The finished product shelf-life is 6 months.
comparative example 2
(1) select materials: select meat delicate, the fresh lotus rhizome 250g that root head is sturdy is raw material, cleans and removes mud and impurity, cut rhizoma nelumbinis, rotten lotus root slightly, and peeling, is cut into sheet, obtains lotus root sheet;
(2) precook: lotus root sheet is put into cold water pot and be heated to boiling, boil 1 minute (maintaining fluidized state 1min);
(3) look is protected: soaked by the 1000ml cold water put into containing 5gVc after the pre-well-done taking-up of lotus root sheet, naturally cooling and within 30 minutes, carry out protecting look;
(4) boiling: 25g removes the peel after ginger breaks into ginger slurry in pulping device and puts in 100ml cold water immediately, add 50g rock sugar and 2.5g salt again, dropping into protecting the lotus root sheet after look wherein after being heated to boiling, continuing heating and constantly stirring, stop when juice starts to turn to be yellow stirring; Obtain ginger juice lotus root sheet;
(5) infuse: put into closed container infuse after ginger juice lotus root sheet cools naturally 24 hours;
(6) freeze drying: the ginger juice lotus root sheet after infuse is taken out, then puts into freeze drier, at-51 DEG C, freeze drying process 48h under the condition of vacuum 38.0Pa; Obtain crisp of ginger juice lotus rhizome;
(7) pack: carry out vacuum packaging by crisp for ginger juice lotus rhizome, get product.The finished product shelf-life is 6 months.
comparative example 3
(1) select materials: select meat delicate, the fresh lotus rhizome 250g that root head is sturdy is raw material, cleans and removes mud and impurity, cut rhizoma nelumbinis, rotten lotus root slightly, and peeling, is cut into sheet, obtains lotus root sheet;
(3) look is protected: pre-well-done lotus root sheet taking-up, immediately the 1000ml cold water put into containing 5gVc are soaked and within 30 minutes, carry out protecting look;
(4) boiling: 25g peeling ginger breaks into ginger slurry in pulping device (not to be needed to add water, put in 100ml cold water immediately down together), add 50g rock sugar and 2.5g salt again, drop into protecting the lotus root sheet after look wherein after being heated to boiling, continue heating and constantly stir, stopping when juice starts to turn to be yellow stirring; Obtain ginger juice lotus root sheet;
(5) infuse: put into closed container infuse after ginger juice lotus root sheet cools naturally 24 hours;
(6) freeze drying: the ginger juice lotus root sheet after infuse is taken out, then puts into freeze drier, at-51 DEG C, freeze drying process 48h under the condition of vacuum 38.0Pa; Obtain crisp of ginger juice lotus rhizome;
(7) pack: carry out vacuum packaging by crisp for ginger juice lotus rhizome, get product.The finished product shelf-life is 6 months.
comparative example 4
(1) select materials: select meat delicate, the fresh lotus rhizome 250g that root head is sturdy is raw material, cleans and removes mud and impurity, cut rhizoma nelumbinis, rotten lotus root slightly, and peeling, is cut into sheet, obtains lotus root sheet;
(2) precook: lotus root sheet is put into cold water pot and be heated to boiling, boil 1 minute (maintaining fluidized state 1min);
(3) look is protected: pre-well-done lotus root sheet taking-up, immediately the 1000ml cold water put into containing 5gVc are soaked and within 30 minutes, carry out protecting look;
(4) boiling: 25g peeling ginger breaks into ginger slurry in pulping device (not to be needed to add water, put in 100ml cold water immediately down together), add 50g rock sugar and 2.5g salt again, continue heating after being heated to seethe with excitement and constantly stir, juice adds the lotus root sheet after protecting look and stirs a few minutes when starting to turn to be yellow, obtain ginger juice lotus root sheet;
(5) infuse: put into closed container infuse after ginger juice lotus root sheet cools naturally 24 hours;
(6) freeze drying: the ginger juice lotus root sheet after infuse is taken out, then puts into freeze drier, at-51 DEG C, freeze drying process 48h under the condition of vacuum 38.0Pa; Obtain crisp of ginger juice lotus rhizome;
(7) pack: carry out vacuum packaging by crisp for ginger juice lotus rhizome, get product.The finished product shelf-life is 6 months.
comparative example 5
(1) select materials: select meat delicate, the fresh lotus rhizome 250g that root head is sturdy is raw material, cleans and removes mud and impurity, cut rhizoma nelumbinis, rotten lotus root slightly, and peeling, is cut into sheet, obtains lotus root sheet;
(2) precook: lotus root sheet is put into cold water pot and be heated to boiling, boil 1 minute (maintaining fluidized state 1min);
(3) look is protected: pre-well-done lotus root sheet taking-up, immediately the 1000ml cold water put into containing 5gVc are soaked and within 30 minutes, carry out protecting look;
(4) boiling: 25g peeling ginger breaks into ginger slurry in pulping device (not to be needed to add water, put in 100ml cold water immediately down together), add 50g rock sugar and 2.5g salt again, drop into protecting the lotus root sheet after look wherein after being heated to boiling, continue heating and constantly stir, stopping when juice starts to turn to be yellow stirring; Obtain ginger juice lotus root sheet;
(5) infuse: put into closed container infuse after ginger juice lotus root sheet cools naturally 24 hours;
(6) dry: the ginger juice lotus root sheet after infuse is taken out, be placed in blast drier and dry about 72h under 40 DEG C of conditions; Obtain crisp of ginger juice lotus rhizome;
(7) pack: carry out vacuum packaging by crisp for ginger juice lotus rhizome, get product.The finished product shelf-life is 6 months.
effect test
(1) hardness, brittleness
Utilize Texture instrument (U.S. BrookfieldCT3) to detect ginger juice lotus root sheet, result is as shown in table 1:
Table 1
| Hardness | Elasticity | Deadlocked degree | Chewiness | |
| Embodiment 1 | 1754.197 | 85.049 | 58.324 | 338.149 |
| Embodiment 2 | 1747.580 | 85.496 | 51.739 | 331.382 |
| Comparative example 1 | 1755.479 | 87.258 | 59.128 | 339.589 |
| Comparative example 2 | 1780.109 | 86.997 | 52.583. | 334.962 |
| Comparative example 3 | 1734.117 | 88.002 | 56.173 | 332.062 |
| Comparative example 4 | 1741.542 | 80.132 | 51.986 | 333.143 |
| Comparative example 5 | 20731.936 | 95.372 | 45.227 | 400.374 |
(2) color and luster
Utilize full-automatic colour difference meter (SC-80C) to detect ginger juice lotus root sheet, adopt L*a*b* colour system system, main expression result is as shown in table 2:
Table 2
| Aberration (△ Eab) | |
| Embodiment 1 | 6.994 |
| Embodiment 2 | 7.935 |
| Comparative example 1 | 8.458 |
| Comparative example 2 | 14.136 |
| Comparative example 3 | 11.076 |
| Comparative example 4 | 11.744 |
| Comparative example 5 | 28.578 |
(3) sensory evaluation of ginger juice lotus root sheet
Assessment item, evaluation criterion are as shown in table 3:
Table 3
| project | full marks | standards of grading |
| apparent state | 25 | refer to that ginger juice lotus root sheet surface texture is in order fine and closely woven.The fine and closely woven orderly scoring in surface of ginger juice lotus root sheet is 18 ~ 25 points; Middle scoring is 10 ~ 17 points; Rough surface, unsmooth scoring is 1 ~ 9 point. |
| palatability | 25 | refer to that ginger juice lotus root sheet entrance is fine and smooth, easily swallow.Entrance is fine and smooth, and being soluble in mouth scoring is 18 ~ 25 points; Middle scoring is 10 ~ 17 points; Coarse, not easily molten after entrance, difficulty swallows 1 ~ 9 point. |
| fragrance | 25 | refer to the fragrance of ginger juice lotus root sheet, lasting fragrance, without corrupt smell.Fragrance is denseer is 18 ~ 25 points without corrupt smell scoring; Fragrance is thin is 10 ~ 17 points without corrupt smell scoring; Having peculiar smell to mark is 1 ~ 9 point. |
| taste | 25 | referring to the taste of ginger juice lotus root sheet when tasting, referring to lotus root sheet and the distinctive taste of ginger juice.The scoring of features good taste is 18 ~ 25 points; It is 10 ~ 17 points that taste is generally marked; Taste poor [referring to have peculiar smell or peculiar smell too heavy] scoring is 1 ~ 9 point. |
；
Evaluation result is as shown in table 4:
Table 4
| Apparent state | Palatability | Fragrance | Taste | Total score | |
| Embodiment 1 | 22 | 21 | 21 | 22 | 86 |
| Embodiment 2 | 21 | 21 | 23 | 20 | 85 |
| Comparative example 1 | 20 | 20 | 21 | 22 | 83 |
| Comparative example 2 | 18 | 20 | 20 | 21 | 79 |
| Comparative example 3 | 15 | 21 | 20 | 21 | 77 |
| Comparative example 4 | 17 | 20 | 21 | 21 | 79 |
| Comparative example 5 | 8 | 7 | 9 | 9 | 33 |
Claims (4)
1. a preparation method for crisp of ginger juice lotus rhizome, is characterized in that, comprise the following steps:
(1) precook: lotus root sheet is put into cold water pot and heats, boil 1 minute;
(2) look is protected: the cold water put into immediately by pre-well-done lotus root sheet containing 0.5%Vc soaks 30 minutes;
(3) boiling: be placed in water immediately after ginger making beating, then add rock sugar and salt, be heated to add the lotus root sheet after protecting look after boiling, continues heating and is constantly stirred to when juice starts to turn to be yellow to stop;
(4) infuse: the product after boiling is put into closed container more than infuse 24h;
(5) freeze drying: lotus root sheet good for step (4) infuse is put into freeze drier, at-51 DEG C, freeze drying more than process 48h under the condition of vacuum 38.0Pa.
2. preparation method according to claim 1, is characterized in that, the consumption of ginger, rock sugar, salt, water is respectively 10%, 20%, 1%, 40% of lotus root sheet; Described water refers to the water of " being placed in water " in step (3); Described lotus root sheet is the undressed lotus root sheet of step (1); Described percentage is mass percent.
3. preparation method according to claim 1 and 2, is characterized in that, described " boiling 1 minute " refers to and maintain fluidized state 1min.
4. crisp of the ginger juice lotus rhizome adopting preparation method described in claim 1-3 any one to make.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110403122A (en) * | 2019-08-15 | 2019-11-05 | 四川江中源食品有限公司 | A kind of color preservation technology of salt marsh Raw material processing with high salt chafing dish vegetables packet convenient for production |
| CN112914058A (en) * | 2021-03-16 | 2021-06-08 | 中国农业大学 | Method for making crisp and tasty pot-stewed lotus roots |
| CN113331373A (en) * | 2021-07-06 | 2021-09-03 | 长江大学 | Preparation method of dehydrated lotus root slices |
-
2015
- 2015-08-18 CN CN201510504248.6A patent/CN105077063A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110403122A (en) * | 2019-08-15 | 2019-11-05 | 四川江中源食品有限公司 | A kind of color preservation technology of salt marsh Raw material processing with high salt chafing dish vegetables packet convenient for production |
| CN112914058A (en) * | 2021-03-16 | 2021-06-08 | 中国农业大学 | Method for making crisp and tasty pot-stewed lotus roots |
| CN113331373A (en) * | 2021-07-06 | 2021-09-03 | 长江大学 | Preparation method of dehydrated lotus root slices |
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