CN105685357A - Food processing method taking lotus seeds as core - Google Patents

Food processing method taking lotus seeds as core Download PDF

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Publication number
CN105685357A
CN105685357A CN201610061265.1A CN201610061265A CN105685357A CN 105685357 A CN105685357 A CN 105685357A CN 201610061265 A CN201610061265 A CN 201610061265A CN 105685357 A CN105685357 A CN 105685357A
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powder
dough
processing method
core
food
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Chinese (zh)
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李亦琴
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/22—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention provides a food processing method taking lotus seeds as the core, of which the mouthfeel levels are rich, the technological standard is controllable, and the product is green and healthy. The method comprises the following steps: (1) boiling the lotus seeds with peel in boiling water at 90-100 DEG C for 3-5min, and peeling to obtain lotus seed kernels; (2) preparing a wrapper; (3) wrapping the lotus seed kernels; (4) injecting jam; (5) sealing and rounding; (6) performing vacuum frying; (7) centrifuging to remove oil; (8) preparing a wafer shell; (9) attaching icing; and (10) sterilizing and packaging, i.e. after high-temperature sterilization, vacuum packaging is performed to obtain a finished product. The method provided by the invention has the following beneficial effects: the processed food has rich mouthfeel levels and balanced nutrition and realizes a healthcare effect; the costs of the accessory processing method and the raw materials are relatively low, and the product is safe without side effects and has high added value; the processing method has high automation degree and facilitates large-scale mass production; and moreover, the processing procedure is compact and reasonable and takes a short time, and the processing efficiency is high.

Description

The food-processing method being core with Semen Nelumbinis
Technical field
The present invention relates to food processing field, specifically refer to a kind of food-processing method being core with Semen Nelumbinis。
Background technology
Semen Nelumbinis are as nourishing food, very popular in China, and its mouthfeel is good, nutritious, and the traditional Chinese medical science thinks that Semen Nelumbinis have effect of tonifying spleen and stopping diarrhea, leukorrhagia stopping, kidney tonifying arresting seminal emission, tranquilizing by nourishing the heart。
Existing Semen Nelumbinis processing method is usually parch, eats and too much easily gets angry, and added value is low, also there is the complex food being wrapped in chocolate shell by lotus seed kernel in the market, but owing to chocolate heat is too high, it is easy to cause fat, and be unsuitable for all groups。
Summary of the invention
The present invention is directed to the problems referred to above that prior art exists, it is provided that the food-processing method being core with Semen Nelumbinis that a kind of mouthfeel levels are rich, technological standards are controlled, Product Green is healthy。
The goal of the invention of the present invention is realized by below scheme:。
The food-processing method being core with Semen Nelumbinis, comprises the following steps: belt leather Semen Nelumbinis are inserted to scald in boiling water and boiled by (1), and temperature is 90～100 DEG C, and the time is 3～5min, and peeling obtains lotus seed kernel；(2) dough cover is made；(3) parcel lotus seed kernel, is placed on dough cover by lotus seed kernel, and dough cover crimping closes up and forms the open containers shape with a cavity volume and an opening, and lotus seed kernel volume is less than dough cover inner volume volume；(4) injecting fruit jam, inject fruit jam from dough cover aperture position, fruit jam is full of the gap between dough cover cavity volume inwall and lotus seed kernel；(5) circle is thrown in sealing, throws circle by sending into throwing circular knitting machine after dough cover closure of openings；(6) vacuum frying, when oil temperature 100～105 DEG C, vacuum 0.05～0.08MPa, sends the material after throwing circle into fried 5～10min in hermetic container；(7) centrifugation de-oiling, removes oils and fats by the material centrifugal rotation 2～3min after fried when vacuum 0.05～0.08MPa；(8) make waffle crust, in mould, put into the pasty state waffle raw material including Ovum Gallus domesticus album dough-making powder, then the material after removing oil is suspended in pasty state waffle raw material, bakee and form waffle crust；(9) attachment frosting, by predetermined pattern coating frosting, cooling curing molding on waffle crust；(10) sterilization packaging, prepares finished product through high temperature sterilize final vacuum packaging。
Further, dough cover includes following weight proportion: gluten flour 55～60%, dendrobium officinale powder 5～8%, white sugar 3～5%, compound baking powder 0.3～0.5%, and surplus is pure water。
Further, dough cover making step includes: Herba Dendrobii bar cutting shoots is cleaned by (2-1), the drying that drains away the water is dry, send into vibration type ultramicro disintegrator, material be subject in mill tube the high acceleration of friction media clash into, learn from each other by exchanging views, extrude, the effect such as cutting, be ground into the powder of particle diameter 500～800 order；(2-2) gluten flour, dendrobium officinale powder, sugar, compound baking powder and pure water are sent in vacuum dough mixing machine in proportion, rotated by dough-making powder cylinder and agitating auger oar rotates and quick for material mix homogeneously is formed dough, single dough-making powder gross weight 90～100kg, dough-making powder time 5～8min；(2-3) dough is pressed into thin slice, the input of dough sheet level is had on the platform of recessed area, some location, by cutting into rounded face blade unit with the tubulose cutting knife of location recessed area opening centering, recessed area, location is hemispherical, and recessed area, each location is the arrangement of array equi-spaced apart。
Further, compound baking powder includes following weight proportion: sodium carbonate 20～22%, Fructus Vitis viniferae acid lactone 22～25%, Sodium Acid Pyrophosphate 12～15%, calcium carbonate 8～10%, lecithin 2～3%, tartaric acid 3～5%, and surplus is starch。
Further, rotate, after capturing rounded face blade unit Edge lift by elastic card claw after lotus seed kernel being put into rounded face blade unit correspondingly, the opening forming screw-pinch thus completing parcel lotus seed kernel step。
Further, injecting fruit jam thus completing to inject fruit jam step by being furnished with the nozzle of dosing pump, nozzle is the arrangement of array equi-spaced apart, and nozzle is provided with automatic hoisting mechanism。
Further, waffle crust includes following weight proportion: Semen Maydis powder 15～20%, peanut butter 3～5%, milk 5～8%, edible Gelatinum oxhide 1～3%, edible oil 4～6%, Ovum Gallus domesticus album 5～7%, white sugar 3～5%, sodium bicarbonate 0.5～1%, and surplus is flour。
Further, the forming method of waffle crust includes step: flour is first watered uniform stirring and becomes pasty state by (8-1)；(8-2) add Semen Maydis powder, peanut butter, milk, edible Gelatinum oxhide, edible oil, Ovum Gallus domesticus album, white sugar and sodium bicarbonate more according to the above ratio, continue automatic stirring and uniformly stand 10～15min；(8-3) material is sent into add in mould hot baked formed waffle crust, bakee time 15～20min。
Further, frosting includes following weight proportion: sweet potato powder 20～25%, Semen sojae atricolor powder 8～10%, oatmeal 3～5%, Fructus Crataegi powder 3～5%, Flos Chrysanthemi powder 1～3%, maltodextrin 6～8%, and surplus is pure water。
Further, fruit jam includes following weight proportion: Fructus Fragariae Ananssae mud 25～28%, Fructus Pruni pseudocerasi mud 12～15%, apple butter 18～20%, crystal sugar 6～8%, Mel 6～8%, sodium pyrosulfite 0.05～0.1%, citric acid 0.1～0.12%, ascorbic acid 0.05～0.08%, disodiumedetate 1～1.5%, sodium hexameta phosphate 2～3%, surplus is pure water。
The present invention has the beneficial effects that: the food mouthfeel levels are rich processed, balanced in nutrition and with health role；Each adjuvant processing method and cost of material are relatively low, and safety has no side effect, and added value of product is high；Processing method automaticity is high, it is simple to scale of mass production；Manufacturing procedure compact and reasonable, consuming time short, working (machining) efficiency is high。
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1
The food-processing method being core with Semen Nelumbinis of the present invention, comprises the following steps: belt leather Semen Nelumbinis are inserted to scald in boiling water and boiled by (1), and temperature is 90～100 DEG C, and the time is 3～5min, and peeling obtains lotus seed kernel；(2) dough cover is made；(3) parcel lotus seed kernel, is placed on dough cover by lotus seed kernel, and dough cover crimping closes up and forms the open containers shape with a cavity volume and an opening, and lotus seed kernel volume is less than dough cover inner volume volume；(4) injecting fruit jam, inject fruit jam from dough cover aperture position, fruit jam is full of the gap between dough cover cavity volume inwall and lotus seed kernel；(5) circle is thrown in sealing, throws circle by sending into throwing circular knitting machine after dough cover closure of openings；(6) vacuum frying, when oil temperature 100 DEG C, vacuum 0.05MPa, sends the material after throwing circle into fried 5～10min in hermetic container；(7) centrifugation de-oiling, removes oils and fats by the material centrifugal rotation 2min after fried when vacuum 0.08MPa；(8) make waffle crust, in mould, put into the pasty state waffle raw material including Ovum Gallus domesticus album dough-making powder, then the material after removing oil is suspended in pasty state waffle raw material, bakee and form waffle crust；(9) attachment frosting, by predetermined pattern coating frosting, cooling curing molding on waffle crust；(10) sterilization packaging, prepares finished product through high temperature sterilize final vacuum packaging。
Dough cover includes following weight proportion: gluten flour 55%, dendrobium officinale powder 5%, white sugar 3%, compound baking powder 0.3%, and surplus is pure water。
Dough cover making step includes: Herba Dendrobii bar cutting shoots is cleaned by (2-1), the drying that drains away the water is dry, sending into vibration type ultramicro disintegrator, material is subject in mill tube that the high acceleration of friction media clashes into, learns from each other by exchanging views, extrudes, cutting etc. acts on, and is ground into the powder of particle diameter 800 order；(2-2) gluten flour, dendrobium officinale powder, sugar, compound baking powder and pure water are sent in vacuum dough mixing machine in proportion, rotated by dough-making powder cylinder and agitating auger oar rotates and quick for material mix homogeneously is formed dough, single dough-making powder gross weight 90～100kg, dough-making powder time 5～8min；(2-3) dough is pressed into thin slice, the input of dough sheet level is had on the platform of recessed area, some location, by cutting into rounded face blade unit with the tubulose cutting knife of location recessed area opening centering, recessed area, location is hemispherical, and recessed area, each location is the arrangement of array equi-spaced apart。
Compound baking powder includes following weight proportion: sodium carbonate 20～22%, Fructus Vitis viniferae acid lactone 22～25%, Sodium Acid Pyrophosphate 12～15%, calcium carbonate 8～10%, lecithin 2～3%, tartaric acid 3～5%, and surplus is starch。
Rotate, after capturing rounded face blade unit Edge lift by elastic card claw after lotus seed kernel is put into rounded face blade unit correspondingly, the opening forming screw-pinch thus completing parcel lotus seed kernel step。
Injecting fruit jam thus completing to inject fruit jam step by being furnished with the nozzle of dosing pump, nozzle is the arrangement of array equi-spaced apart, and nozzle is provided with automatic hoisting mechanism。
Waffle crust includes following weight proportion: Semen Maydis powder 15%, peanut butter 3%, milk 5%, edible Gelatinum oxhide 1%, edible oil 4%, Ovum Gallus domesticus album 5%, white sugar 3%, sodium bicarbonate 0.5%, and surplus is flour。
The forming method of waffle crust includes step: flour is first watered uniform stirring and becomes pasty state by (8-1)；(8-2) add Semen Maydis powder, peanut butter, milk, edible Gelatinum oxhide, edible oil, Ovum Gallus domesticus album, white sugar and sodium bicarbonate more according to the above ratio, continue automatic stirring and uniformly stand 10min；(8-3) material is sent into add in mould hot baked formed waffle crust, bakee time 20min。
Frosting includes following weight proportion: sweet potato powder 20%, Semen sojae atricolor powder 8%, oatmeal 3%, Fructus Crataegi powder 3%, Flos Chrysanthemi powder 1%, maltodextrin 6%, and surplus is pure water。
Fruit jam includes following weight proportion: Fructus Fragariae Ananssae mud 25%, Fructus Pruni pseudocerasi mud 12%, apple butter 20%, crystal sugar 6%, Mel 6%, sodium pyrosulfite 0.05%, citric acid 0.1%, ascorbic acid 0.05%, disodiumedetate 1%, sodium hexameta phosphate 2%, surplus is pure water。
Embodiment 2-6
In embodiment 2-6, each step is substantially the same manner as Example 1, and fry step and de-oiling step parameter are with reference to table 1:
Embodiment 2 Embodiment 3 Embodiment 4 Embodiment 5 Embodiment 6
Fried vacuum 0.65MPa 0.08MPa 0.06MPa 0.07MPa 0.05MPa
Frying temperature 102℃ 105℃ 103℃ 104℃ 101℃
Deep-fat frying time 6min 8min 9min 10min 7min
Removing oil vacuum 0.08MPa 0.08MPa 0.06MPa 0.07MPa 0.05MPa
Table 1
In embodiment 2-6, dough cover composition proportion is with reference to table 2:
Embodiment 2 Embodiment 3 Embodiment 4 Embodiment 5 Embodiment 6
Gluten flour 55% 57% 58% 59% 60%
Dendrobium officinale powder 8% 7% 6% 5% 8%
White sugar 5% 3% 3% 3% 4%
Compound baking powder 0.35% 0.5% 0.45% 0.3% 0.5%
Table 2
In embodiment 2-6, waffle crust composition proportion is shown in table 3 below:
Table 3
In embodiment 2-6, frosting proportioning is shown in table 4 below:
Embodiment 2 Embodiment 3 Embodiment 4 Embodiment 5 Embodiment 6
Sweet potato powder 25kg 20kg 21kg 22kg 23kg
Semen sojae atricolor powder 9kg 8kg 10kg 8kg 8kg
Oatmeal 3kg 5kg 4kg 5kg 3kg
Fructus Crataegi powder 5kg 4kg 3kg 4kg 5kg
Flos Chrysanthemi powder 1kg 2kg 3kg 2kg 3kg
Maltodextrin 6kg 8kg 8kg 7kg 6kg
Table 4
After testing, in embodiment 2-6, each nutritional labeling, mouthfeel, heat, bacteria containing amount etc. detect parameter all in tolerance interval, it is possible to solve the problem to be solved in the present invention, meet the goal of the invention of the present invention。
Although the present invention has passed through and is described with reference to preferred embodiment, but, those of ordinary skill in the art it is understood that, it is possible to be not limited to the description of above-described embodiment, in the scope of claims, can the various changes in the form of making and details。

Claims (10)

1. the food-processing method being core with Semen Nelumbinis, it is characterised in that comprise the following steps: belt leather Semen Nelumbinis are inserted to scald in boiling water and boiled by (1), and temperature is 90～100 DEG C, and the time is 3～5min, and peeling obtains lotus seed kernel；(2) dough cover is made；(3) parcel lotus seed kernel, is placed on dough cover by lotus seed kernel, and dough cover crimping closes up and forms the open containers shape with a cavity volume and an opening, and lotus seed kernel volume is less than dough cover inner volume volume；(4) injecting fruit jam, inject fruit jam from dough cover aperture position, fruit jam is full of the gap between dough cover cavity volume inwall and lotus seed kernel；(5) circle is thrown in sealing, throws circle by sending into throwing circular knitting machine after dough cover closure of openings；(6) vacuum frying, when oil temperature 100～105 DEG C, vacuum 0.05～0.08MPa, sends the material after throwing circle into fried 5～10min in hermetic container；(7) centrifugation de-oiling, removes oils and fats by the material centrifugal rotation 2～3min after fried when vacuum 0.05～0.08MPa；(8) make waffle crust, in mould, put into the pasty state waffle raw material including Ovum Gallus domesticus album dough-making powder, then the material after removing oil is suspended in pasty state waffle raw material, bakee and form waffle crust；(9) attachment frosting, by predetermined pattern coating frosting, cooling curing molding on waffle crust；(10) sterilization packaging, prepares finished product through high temperature sterilize final vacuum packaging。
2. according to claim 1 be core with Semen Nelumbinis food-processing method, it is characterized in that dough cover includes following weight proportion: gluten flour 55～60%, dendrobium officinale powder 5～8%, white sugar 3～5%, compound baking powder 0.3～0.5%, surplus is pure water。
3. according to claim 2 be core with Semen Nelumbinis food-processing method, it is characterized in that dough cover making step includes: Herba Dendrobii bar cutting shoots is cleaned by (2-1), the drying that drains away the water is dry, send into vibration type ultramicro disintegrator, material be subject in mill tube the high acceleration of friction media clash into, learn from each other by exchanging views, extrude, the effect such as cutting, be ground into the powder of particle diameter 500～800 order；(2-2) gluten flour, dendrobium officinale powder, sugar, compound baking powder and pure water are sent in vacuum dough mixing machine in proportion, rotated by dough-making powder cylinder and agitating auger oar rotates and quick for material mix homogeneously is formed dough, single dough-making powder gross weight 90～100kg, dough-making powder time 5～8min；(2-3) dough is pressed into thin slice, the input of dough sheet level is had on the platform of recessed area, some location, by cutting into rounded face blade unit with the tubulose cutting knife of location recessed area opening centering, recessed area, location is hemispherical, and recessed area, each location is the arrangement of array equi-spaced apart。
4. according to claim 2 be core with Semen Nelumbinis food-processing method, it is characterized in that compound baking powder includes following weight proportion: sodium carbonate 20～22%, Fructus Vitis viniferae acid lactone 22～25%, Sodium Acid Pyrophosphate 12～15%, calcium carbonate 8～10%, lecithin 2～3%, tartaric acid 3～5%, surplus is starch。
5. according to claim 2 be core with Semen Nelumbinis food-processing method, it is characterised in that: captured by elastic card claw after lotus seed kernel is put into rounded face blade unit correspondingly and rotate the opening forming screw-pinch after rounded face blade unit Edge lift thus completing parcel lotus seed kernel step。
6. according to claim 2 be core with Semen Nelumbinis food-processing method, it is characterised in that: by be furnished with dosing pump nozzle inject fruit jam thus complete inject fruit jam step, nozzle be array equi-spaced apart arrange, nozzle is provided with automatic hoisting mechanism。
7. according to claim 1 be core with Semen Nelumbinis food-processing method, it is characterized in that waffle crust includes following weight proportion: Semen Maydis powder 15～20%, peanut butter 3～5%, milk 5～8%, edible Gelatinum oxhide 1～3%, edible oil 4～6%, Ovum Gallus domesticus album 5～7%, white sugar 3～5%, sodium bicarbonate 0.5～1%, surplus is flour。
8. according to claim 7 be core with Semen Nelumbinis food-processing method, it is characterised in that the forming method of waffle crust includes step: flour is first watered uniform stirring and becomes pasty state by (8-1)；(8-2) add Semen Maydis powder, peanut butter, milk, edible Gelatinum oxhide, edible oil, Ovum Gallus domesticus album, white sugar and sodium bicarbonate more according to the above ratio, continue automatic stirring and uniformly stand 10～15min；(8-3) material is sent into add in mould hot baked formed waffle crust, bakee time 15～20min。
9. according to claim 1 be core with Semen Nelumbinis food-processing method, it is characterized in that frosting includes following weight proportion: sweet potato powder 20～25%, Semen sojae atricolor powder 8～10%, oatmeal 3～5%, Fructus Crataegi powder 3～5%, Flos Chrysanthemi powder 1～3%, maltodextrin 6～8%, surplus is pure water。
10. according to claim 1 be core with Semen Nelumbinis food-processing method, it is characterized in that fruit jam includes following weight proportion: Fructus Fragariae Ananssae mud 25～28%, Fructus Pruni pseudocerasi mud 12～15%, apple butter 18～20%, crystal sugar 6～8%, Mel 6～8%, sodium pyrosulfite 0.05～0.1%, citric acid 0.1～0.12%, ascorbic acid 0.05～0.08%, disodiumedetate 1～1.5%, sodium hexameta phosphate 2～3%, surplus is pure water。
CN201610061265.1A 2016-01-27 2016-01-27 Food processing method taking lotus seeds as core Pending CN105685357A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106615560A (en) * 2016-12-19 2017-05-10 汤晓芳 Tea-aroma haw flake and production method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1113610C (en) * 1998-09-08 2003-07-09 雀巢制品公司 Sugar wafers
CN103355388A (en) * 2013-07-18 2013-10-23 深圳富锦食品工业有限责任公司 Nutlet leisure food and preparation method thereof
CN104719725A (en) * 2013-12-23 2015-06-24 王圣君 Dragon fruit-lotus seed sweet soup ball

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1113610C (en) * 1998-09-08 2003-07-09 雀巢制品公司 Sugar wafers
CN103355388A (en) * 2013-07-18 2013-10-23 深圳富锦食品工业有限责任公司 Nutlet leisure food and preparation method thereof
CN104719725A (en) * 2013-12-23 2015-06-24 王圣君 Dragon fruit-lotus seed sweet soup ball

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106615560A (en) * 2016-12-19 2017-05-10 汤晓芳 Tea-aroma haw flake and production method thereof

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