CN107307162A - The preparation method of lotus root sugar - Google Patents
The preparation method of lotus root sugar Download PDFInfo
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- CN107307162A CN107307162A CN201710642236.9A CN201710642236A CN107307162A CN 107307162 A CN107307162 A CN 107307162A CN 201710642236 A CN201710642236 A CN 201710642236A CN 107307162 A CN107307162 A CN 107307162A
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- lotus
- lotus root
- lotus rhizome
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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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention belongs to food processing technology field, more particularly to a kind of preparation method of lotus root sugar, including following preparation process：1) fresh lotus rhizome is taken, is cleaned, peeling, stripping and slicing；2) salting liquid, mannitol and vinegar mixing are taken food again, are put into the immersion of lotus root block, then be soaked in water；3) half lotus rhizome block is taken, boiling, drying is standby；4) half lotus rhizome block is taken, is added water, is beaten, is put into high pressure microfluidizer, is handled 24 times under 50 80MPa pressure；5) filter, it is 1.12 1.25 to be concentrated under reduced pressure into relative density, obtains lotus rhizome medicinal extract；6) again into medicinal extract add equal quality xylitol solution, boil, add step 3) drying lotus rhizome block, stirring, make whole lotus rhizome blocks respectively be wrapped live, heating boil after, stop heating, pull out；7) dry, packaging.The inventive method can improve and keep the inoxidizability of lotus root sugar, and clean taste, and oiliness, diabetic can also normally eat.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of preparation method of lotus root sugar.
Background technology
Lotus rhizome, belongs to nymphaeaceae plant, the micro- sweet tea of lotus root and crisp, can eat raw and also cook, and medical value is at a relatively high, its root
Gen Yeye, stamen or pistil fruit, fixed-point-free power automorphism is precious, can all nourish and be used as medicine.In lotus rhizome, per 77.9 grams of hectogram moisture, 1.0 grams of protein, fat
0.1 gram of fat, 19.8 grams of carbohydrate, 84 kilocalories of heat, 0.5 gram of crude fibre, 0.7 gram of ash content, 19 milligrams of calcium, 51 milligrams of phosphorus,
0.5 milligram of iron, 0.02 milligram of carrotene, 0.11 milligram of thiamine, 0.04 milligram of riboflavin, 0.4 milligram of niacin, Vitamin C
25 milligrams of acid.Powder is made with lotus root, can help digestion antidiarrheal, heat-clearing of whetting the appetite, nourishing is nourished one's nature, prevention internal haemorrhage is the virgin old woman of women and children, weak many
The first-class supping of patient and the good treasure of nourishing.Lotus root originates in India, and China is introduced later, in the Shandong of China, Henan, Hebei
Etc. ground have plantation.Lotus rhizome keeps gloss by skin.It contains abundant vitamin C and mineral matter, with drug effect, and it, which stops blooding, makees
With being more known from.More demonstrating lotus rhizome is beneficial to heart, while enhancing metabolism, preventing pachylosis.
Lotus root sugar is one of deep processed product of lotus rhizome, and brown stain easily occurs for lotus rhizome in process of manufacture, and current
The major measure for preventing carrot piece brown stain is the method for taking color protection in process.Method one：Add vitamin C, dimension life
Plain C can consume the oxygen needed for brown stain and keep the original quality of lotus rhizome；Method two：PH value is reduced, lemon is added in colour protecting liquid
Lemon acid, while adding salt, avoids the optimum pH of enzyme；Method three, adds chelating agent, being mainly used in chelated metal ions must
For processing fresh-cut lotus root piece Shelf-life is used now antistaling agent be all some chemical additives.It is prepared by existing method
Obtained lotus root sugared storage period, the time was shorter more at 6 months or so, and with longer, the inoxidizability decline of period of storage.
The content of the invention
The technical problems to be solved by the invention are to provide the preparation method of lotus root sugar, and this method can improve and keep lotus root sugar
Inoxidizability, and clean taste, oiliness, diabetic can also normally eat.
To achieve the above object, the present invention is adopted the following technical scheme that：
The present invention provides the preparation method of lotus root sugar, including following preparation process：
1) fresh lotus rhizome is taken, is cleaned, peeling, stripping and slicing；
2) salting liquid, mannitol and vinegar mixing are taken food again, are put into lotus root block immersion 10-20mIn, then the 10- that is soaked in water
16min；
3) half lotus rhizome block, boiling are taken, drying to water content is 20-30%, standby；
4) half lotus rhizome block is taken, 2-4 times of water of its weight is added, is beaten, high pressure microfluidizer is put into, in 50-80MPa pressure
It is lower to handle 2-4 times；
5) filter, be concentrated under reduced pressure into relative density for 1.12-1.25, obtain lotus rhizome medicinal extract；
6) again into medicinal extract add equal quality xylitol solution, boil, add step 3) drying lotus rhizome block, stir
Mix, make whole lotus rhizome blocks be wrapped respectively, after heating is boiled, stop heating, pull out；
7) dry, packaging.
Preferably, step 1 of the present invention) in, the particle diameter of lotus root block is 0.5-0.8cm.
Preferably, step 2 of the present invention) in, the mass concentration of salt solution is 0.8-1.6%.
Preferably, step 2 of the present invention) in, the addition of mannitol is to add 3-8mL per 1L salt solutions.
Preferably, step 2 of the present invention) in, the addition of vinegar is to add 15-25mL per 1L salt solutions.
Preferably, step 3 of the present invention) in, the boiling 5-8min at 110-120 DEG C.
Preferably, step 5 of the present invention) in, use 3-6 layers of filtered through gauze.
Preferably, step 6 of the present invention) in, the mass fraction of xylitol solution is 50-60%.
Preferably, step 7 of the present invention) in, dried at 50-65 DEG C to dry tack free.
Compared with prior art, the beneficial effects of the present invention are：
1st, by the inventive method, the two states of lotus rhizome is presented on a product, lotus rhizome is coated with lotus rhizome medicinal extract
Block, gives consumer different mouth feeling experiences, and using lotus rhizome medicinal extract and candy boiling cladding lotus rhizome block, is formed on lotus rhizome block surface
Compacted zone, completely cut off air, prevent the inside lotus rhizome block be oxidized, addle, add early stage to whole lotus rhizome blocks using salt solution,
Mannitol and vinegar mixing immersion treatment, can make amount of grease dissolution, prevent acidifying, also act as fresh-keeping effect, therefore can have
The storage period of effect extension lotus root sugar.
2nd, the present invention, while handling another part lotus rhizome block using high pressure microfluidizer, makes in a part of lotus rhizome block of boiling
The sugared inoxidizability of lotus root prepared is improved.
3rd, the lotus root sugar prepared using the inventive method, in storage process, inoxidizability can keep stable, will not be with
Period of storage is longer, and reduces.
4th, in the inventive method, using xylitol, rather than lotus root sugar, the sugared mouthfeel of the lotus root prepared are prepared using white sugar
Clearly, oiliness, diabetic can also normally eat.
Embodiment
The invention will be further described with reference to embodiments, but the invention is not limited in these embodiments.
Embodiment 1
The preparation method of lotus root sugar, including following preparation process：
1) fresh lotus rhizome is taken, is cleaned, peeling, stripping and slicing, the particle diameter of lotus root block is 0.5-0.8cm；
2) salt solution, every 1L salt solutions that mass concentration is 0.8% is taken to add 8mL mannitol and molten per 1L salt again
Liquid adds the mixing of 15mL vinegar, is put into lotus root block immersion 18min, then the 10min that is soaked in water；
3) half lotus rhizome block is taken, the boiling 5min at 120 DEG C, drying to water content is 20-30%, standby；
4) half lotus rhizome block is taken, 2 times of water of its weight are added, is beaten, is put into high pressure microfluidizer, is located under 50MPa pressure
Reason 4 times；
5) using 3 layers of filtered through gauze, it is 1.25 to be concentrated under reduced pressure into relative density, obtains lotus rhizome medicinal extract；
6) mass fraction for adding equal quality into medicinal extract again is 50% xylitol solution, boils, adds step
3) the lotus rhizome block of drying, stirring makes whole lotus rhizome blocks be wrapped respectively, after heating is boiled, and stops heating, pulls out；
7) dried at 50 DEG C to dry tack free, packaging.
Embodiment 2
The preparation method of lotus root sugar, including following preparation process：
1) fresh lotus rhizome is taken, is cleaned, peeling, stripping and slicing, the particle diameter of lotus root block is 0.5-0.8cm；
2) salt solution, every 1L salt solutions that mass concentration is 1.0% is taken to add 7mL mannitol and molten per 1L salt again
Liquid adds the mixing of 18mL vinegar, is put into lotus root block immersion 20min, then the 12min that is soaked in water；
3) half lotus rhizome block is taken, the boiling 6min at 118 DEG C, drying to water content is 20%, standby；
4) half lotus rhizome block is taken, 3 times of water of its weight are added, is beaten, is put into high pressure microfluidizer, is located under 55MPa pressure
Reason 2 times；
5) using 4 layers of filtered through gauze, it is 1.21 to be concentrated under reduced pressure into relative density, obtains lotus rhizome medicinal extract；
6) mass fraction for adding equal quality into medicinal extract again is 55% xylitol solution, boils, adds step
3) the lotus rhizome block of drying, stirring makes whole lotus rhizome blocks be wrapped respectively, after heating is boiled, and stops heating, pulls out；
7) dried at 65 DEG C to dry tack free, packaging.
Embodiment 3
The preparation method of lotus root sugar, including following preparation process：
1) fresh lotus rhizome is taken, is cleaned, peeling, stripping and slicing, the particle diameter of lotus root block is 0.5-0.8cm；
2) salt solution, every 1L salt solutions that mass concentration is 1.2% is taken to add 5mL mannitol and molten per 1L salt again
Liquid adds the mixing of 20mL vinegar, is put into lotus root block immersion 15min, then the 14min that is soaked in water；
3) half lotus rhizome block is taken, the boiling 7min at 115 DEG C, drying to water content is 20-30%, standby；
4) half lotus rhizome block is taken, 4 times of water of its weight are added, is beaten, is put into high pressure microfluidizer, is located under 65MPa pressure
Reason 4 times；
5) using 5 layers of filtered through gauze, it is 1.18 to be concentrated under reduced pressure into relative density, obtains lotus rhizome medicinal extract；
6) mass fraction for adding equal quality into medicinal extract again is 55% xylitol solution, boils, adds step
3) the lotus rhizome block of drying, stirring makes whole lotus rhizome blocks be wrapped respectively, after heating is boiled, and stops heating, pulls out；
7) dried at 60 DEG C to dry tack free, packaging.
Embodiment 4
The preparation method of lotus root sugar, including following preparation process：
1) fresh lotus rhizome is taken, is cleaned, peeling, stripping and slicing, the particle diameter of lotus root block is 0.5-0.8cm；
2) salt solution, every 1L salt solutions that mass concentration is 1.4% is taken to add 4mL mannitol and molten per 1L salt again
Liquid adds the mixing of 23mL vinegar, is put into lotus root block immersion 15min, then the 15min that is soaked in water；
3) half lotus rhizome block is taken, the boiling 8min at 113 DEG C, drying to water content is 20-30%, standby；
4) half lotus rhizome block is taken, 3 times of water of its weight are added, is beaten, is put into high pressure microfluidizer, is located under 70MPa pressure
Reason 3 times；
5) using 6 layers of filtered through gauze, it is 1.15 to be concentrated under reduced pressure into relative density, obtains lotus rhizome medicinal extract；
6) mass fraction for adding equal quality into medicinal extract again is 60% xylitol solution, boils, adds step
3) the lotus rhizome block of drying, stirring makes whole lotus rhizome blocks be wrapped respectively, after heating is boiled, and stops heating, pulls out；
7) dried at 55 DEG C to dry tack free, packaging.
Embodiment 5
The preparation method of lotus root sugar, including following preparation process：
1) fresh lotus rhizome is taken, is cleaned, peeling, stripping and slicing, the particle diameter of lotus root block is 0.5-0.8cm；
2) salt solution, every 1L salt solutions that mass concentration is 1.6% is taken to add 3mL mannitol and molten per 1L salt again
Liquid adds the mixing of 25mL vinegar, is put into lotus root block immersion 10min, then the 16min that is soaked in water；
3) half lotus rhizome block is taken, the boiling 7min at 110 DEG C, drying to water content is 30%, standby；
4) half lotus rhizome block is taken, 2 times of water of its weight are added, is beaten, is put into high pressure microfluidizer, is located under 80MPa pressure
Reason 2 times；
5) using 6 layers of filtered through gauze, it is 1.12 to be concentrated under reduced pressure into relative density, obtains lotus rhizome medicinal extract；
6) mass fraction for adding equal quality into medicinal extract again is 50% xylitol solution, boils, adds step
3) the lotus rhizome block of drying, stirring makes whole lotus rhizome blocks be wrapped respectively, after heating is boiled, and stops heating, pulls out；
7) dried at 50 DEG C to dry tack free, packaging.
Comparative example 1
The preparation method of lotus root sugar, including following preparation process：
1) fresh lotus rhizome is taken, is cleaned, peeling, stripping and slicing, the particle diameter of lotus root block is 0.5-0.8cm；
2) salt solution, every 1L salt solutions that mass concentration is 1.2% is taken to add 5mL mannitol and molten per 1L salt again
Liquid adds the mixing of 20mL vinegar, is put into lotus root block immersion 15min, then the 14min that is soaked in water；
3) lotus rhizome block is taken, the boiling 7min at 115 DEG C, drying to water content is 20-30%, standby；
4) take mass fraction be 55% xylitol solution, boil, add step 3) drying lotus rhizome block, stirring, make
Whole lotus rhizome blocks is wrapped respectively, after heating is boiled, and stops heating, pulls out；
5) dried at 60 DEG C to dry tack free, packaging.
Test example
1st, the sugared and commercially available rock sugar carrot piece of the lotus root that takes the embodiment of the present invention 1, embodiment 3, embodiment 5, comparative example 1 to obtain
10g, is crushed respectively, by solid-liquid ratio 1：20 extracting in waters, are extracted three times, are merged extract solution, are concentrated into certain volume, plus 3 times
95% ethanol precipitation, takes supernatant concentration, dries, and respectively obtains the standby extract of correspondence.
2nd, the measure of reducing power：Sample is by the potassium ferricyanide (K3Fe(CN)6) it is reduced into potassium ferrocyanide (K4Fe(CN)6), it is sub-
The potassium ferricyanide again with Fe3+Effect, generation ferric ferrocyanide (Prussian blue), to detect Prussian blue suction at 700nm wavelength
The size of luminance representation reducing power, absorbance is higher, and the reducing power of sample is stronger, and inoxidizability is stronger.In 700nm wavelength
Place, determines the Ou Tanghe cities that concentration obtains for the 5mg/mL embodiment of the present invention 1, embodiment 3, embodiment 5, comparative example 1 respectively
The light absorption value for the rock sugar carrot piece extract sold.
3rd, superoxide anion experiment is removed：Producing ultra-oxygen anion free radical (O2-) reaction system in, respectively plus
Enter the sugared and commercially available rock sugar lotus of the obtained lotus root of the embodiment of the present invention 1, embodiment 3, embodiment 5, comparative example 1 that concentration is 5mg/ml
Lotus root piece extract, determines their clearance rates.
4th, the experiment of hydroxyl radical free radical is removed：FeSO4With H2O2Reaction produces OH, and salicylic acid is added in system, can be caught
Catch hydroxyl radical free radical and produce coloring matter, the material has absorption maximum at 510nm, it is free when there is OH in reaction system
During base scavenger, this oxidizing process is suppressed, and absorbance is then reduced.In FeSO4With H2O2In reaction system, it is separately added into
Concentration is the sugared and commercially available rock sugar lotus of the 30mg/ml obtained lotus root of the embodiment of the present invention 1, embodiment 3, embodiment 5, comparative example 1
Lotus root piece extract, determines clearance rate.
5th, the NO under the conditions of simulate the gastric juice pH2-Cleaning reaction is acted on：It is effectively to prevent N- nitrosylations to remove nitrite
One of carcinogenic approach of compound.The embodiment of the present invention 1, implementation for being separately added into that concentration is 14mg/ml are added in simulated system
The sugared and commercially available rock sugar carrot piece extract of lotus root that example 3, embodiment 5, comparative example 1 are obtained, determines clearance rate.
6th, DPPH methods determine mushroom antioxidation activity：DPPH is a kind of free radical of stabilization in organic solvent, extensively
For in anti-oxidant appraisement system.In system, the embodiment of the present invention 1, embodiment 3, reality that concentration is 30mg/ml are separately added into
Apply example 5, the rock sugar carrot piece extract that lotus root that comparative example 1 is obtained is sugared and commercially available, determine clearance rate.
7th, result of the test：
The reducing power of the different lotus root sugar extracts of table 1
| Embodiment 1 | Embodiment 3 | Embodiment 5 | Comparative example 1 | Commercially available rock sugar carrot piece | |
| Light absorption value | 0.925 | 0.936 | 0.812 | 0.658 | 0.578 |
The ability of the removing superoxide anion of the different lotus root sugar extracts of table 2
| Embodiment 1 | Embodiment 3 | Embodiment 5 | Comparative example 1 | Commercially available rock sugar carrot piece | |
| Clearance rate | 29% | 32% | 30% | 18% | 9.8% |
The ability of the removing hydroxyl radical free radical of the different lotus root sugar extracts of table 3
| Embodiment 1 | Embodiment 3 | Embodiment 5 | Comparative example 1 | Commercially available rock sugar carrot piece | |
| Clearance rate | 75% | 78% | 72% | 48% | 39% |
The different lotus root sugar extracts of table 4 to NO2-Scavenging action
| Embodiment 1 | Embodiment 3 | Embodiment 5 | Comparative example 1 | Commercially available rock sugar carrot piece | |
| Clearance rate | 48% | 52% | 43% | 31% | 26% |
The different lotus root sugar extracts of table 5 are to DPPH elimination effects
| Embodiment 1 | Embodiment 3 | Embodiment 5 | Comparative example 1 | Commercially available rock sugar carrot piece | |
| Clearance rate | 78% | 79% | 70% | 52% | 48% |
Result of the test shows, the inoxidizability of lotus root sugar can be improved by the inventive method.
Claims (9)
1. the preparation method of lotus root sugar, it is characterised in that including following preparation process：
1) fresh lotus rhizome is taken, is cleaned, peeling, stripping and slicing；
2) salting liquid, mannitol and vinegar mixing are taken food again, are put into lotus root block immersion 10-20min, then the 10-16min that is soaked in water；
3) half lotus rhizome block, boiling are taken, drying to water content is 20-30%, standby；
4) half lotus rhizome block is taken, 2-4 times of water of its weight is added, is beaten, is put into high pressure microfluidizer, is located under 50-80MPa pressure
Reason 2-4 times；
5) filter, be concentrated under reduced pressure into relative density for 1.12-1.25, obtain lotus rhizome medicinal extract；
6) again into medicinal extract add equal quality xylitol solution, boil, add step 3) drying lotus rhizome block, stirring,
Make whole lotus rhizome blocks be wrapped respectively, after heating is boiled, stop heating, pull out；
7) dry, packaging.
2. the preparation method of lotus root sugar according to claim 1, it is characterised in that：The step 1) in, the particle diameter of lotus root block is
0.5-0.8cm。
3. the preparation method of lotus root sugar according to claim 1, it is characterised in that：The step 2) in, the matter of salt solution
Amount concentration is 0.8-1.6%.
4. the preparation method of lotus root sugar according to claim 3, it is characterised in that：The step 2) in, the addition of mannitol
Measure and add 3-8mL for every 1L salt solutions.
5. the preparation method of lotus root sugar according to claim 3, it is characterised in that：The step 2) in, the addition of vinegar is
15-25mL is added per 1L salt solutions.
6. the preparation method of lotus root sugar according to claim 1, it is characterised in that：The step 3) in, at 110-120 DEG C
Boiling 5-8min.
7. the preparation method of lotus root sugar according to claim 1, it is characterised in that：The step 5) in, use 3-6 layers of gauze
Filtering.
8. the preparation method of lotus root sugar according to claim 1, it is characterised in that：The step 6) in, xylitol solution
Mass fraction is 50-60%.
9. the preparation method of lotus root sugar according to claim 1, it is characterised in that：The step 7) in, dried at 50-65 DEG C
Do to dry tack free.
Priority Applications (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107712250A (en) * | 2017-11-29 | 2018-02-23 | 广西银木农业科技开发有限公司 | The processing method of fructus crataegi pinnatifidae preserved fruit |
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| CN103039685A (en) * | 2013-01-04 | 2013-04-17 | 山东大学（威海） | Method for processing preserved platycodon grandiflorum |
| CN104186887A (en) * | 2014-08-04 | 2014-12-10 | 周薇 | Lotus root preserved fruits and preparation method thereof |
| CN104413238A (en) * | 2013-08-28 | 2015-03-18 | 青岛医防消毒专业技术中心 | Preserved clausena lansium throat sugar |
| CN104782864A (en) * | 2015-03-28 | 2015-07-22 | 曹石 | Processing method of health soft sweet prepared from lotus roots |
| CN105613914A (en) * | 2014-11-26 | 2016-06-01 | 青岛首冠企业管理咨询有限公司 | Sandwiched lotus root sugar preparation technology |
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| CN103039685A (en) * | 2013-01-04 | 2013-04-17 | 山东大学（威海） | Method for processing preserved platycodon grandiflorum |
| CN104413238A (en) * | 2013-08-28 | 2015-03-18 | 青岛医防消毒专业技术中心 | Preserved clausena lansium throat sugar |
| CN104186887A (en) * | 2014-08-04 | 2014-12-10 | 周薇 | Lotus root preserved fruits and preparation method thereof |
| CN105613914A (en) * | 2014-11-26 | 2016-06-01 | 青岛首冠企业管理咨询有限公司 | Sandwiched lotus root sugar preparation technology |
| CN104782864A (en) * | 2015-03-28 | 2015-07-22 | 曹石 | Processing method of health soft sweet prepared from lotus roots |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107712250A (en) * | 2017-11-29 | 2018-02-23 | 广西银木农业科技开发有限公司 | The processing method of fructus crataegi pinnatifidae preserved fruit |
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Application publication date: 20171103 |