CN107372994A - A kind of processing method of lotus root sugar - Google Patents
A kind of processing method of lotus root sugar Download PDFInfo
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- CN107372994A CN107372994A CN201710642190.0A CN201710642190A CN107372994A CN 107372994 A CN107372994 A CN 107372994A CN 201710642190 A CN201710642190 A CN 201710642190A CN 107372994 A CN107372994 A CN 107372994A
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- lotus root
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 121
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 121
- 238000003672 processing method Methods 0.000 title claims abstract description 22
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 18
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 14
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000811 xylitol Substances 0.000 claims abstract description 14
- 235000010447 xylitol Nutrition 0.000 claims abstract description 14
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 14
- 229960002675 xylitol Drugs 0.000 claims abstract description 14
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract description 12
- 229930195725 Mannitol Natural products 0.000 claims abstract description 12
- 239000000594 mannitol Substances 0.000 claims abstract description 12
- 235000010355 mannitol Nutrition 0.000 claims abstract description 12
- 239000000052 vinegar Substances 0.000 claims abstract description 12
- 235000021419 vinegar Nutrition 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000009938 salting Methods 0.000 claims abstract description 3
- 239000012266 salt solution Substances 0.000 claims description 20
- 239000000243 solution Substances 0.000 claims description 12
- 238000007654 immersion Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 235000013305 food Nutrition 0.000 abstract description 27
- 238000000034 method Methods 0.000 abstract description 12
- 235000009508 confectionery Nutrition 0.000 abstract description 10
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 241000607142 Salmonella Species 0.000 description 11
- 241000191967 Staphylococcus aureus Species 0.000 description 10
- 238000001291 vacuum drying Methods 0.000 description 8
- 238000001816 cooling Methods 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 210000002429 large intestine Anatomy 0.000 description 5
- 230000002906 microbiologic effect Effects 0.000 description 5
- 238000012009 microbiological test Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 241000366676 Justicia pectoralis Species 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 241000209477 Nymphaeaceae Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 239000002918 waste heat Substances 0.000 description 1
Classifications
-
- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to food processing technology field, more particularly to a kind of processing method of lotus root sugar, including following preparation process：1) fresh lotus rhizome is taken, is cleaned, is removed the peel, section；2) feeding salting liquid, mannitol and vinegar mixing again, is put into lotus root piece and soaks 8 15min, then 5 10min that are soaked in water；3) xylitol solution of 1.2 1.5 times of lotus root sheet weight is prepared, heating is boiled, lotus root piece is put into, and is stirred, and makes the fully wrapped around firmly whole lotus root pieces of sugar, microwave heats 3 8min under 100 160W power, pulls lotus root piece out；4) lotus root piece is dried, cooled down, packaging.Lotus root sugar prepared by the inventive method can preserve the long period, and meet the diabetic's demand of taste of having a sweet tooth.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of processing method of lotus root sugar.
Background technology
Lotus rhizome, belong to nymphaeaceae plant, the micro- sweet tea of lotus root and it is 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 be helped digestion antidiarrheal, and heat-clearing of whetting the appetite, nourishing is nourished one's nature, and is prevented internal haemorrhage, is women and children child old woman, weak more
The first-class supping of patient and the good treasure of nourishing.Lotus root originates in India, introduces China later, in the Shandong of China, Henan, and Hebei
Etc. ground have plantation.Lotus rhizome keeps gloss by skin.It contains abundant vitamin C and mineral matter, has drug effect, and it, which stops blooding, makees
With being more known from.More demonstrating lotus rhizome is beneficial to heart, while enhances metabolism, prevents 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 salt is added, avoid the optimum pH of enzyme；Method three, chelating agent is added, being mainly used in chelated metal ions must
For processing fresh-cut lotus root piece Shelf-life uses now antistaling agent be all some chemical additives, and existing market
Long, the shelf life of lotus root sugar also only has 6 months or so, relatively still shorter.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of processing method of lotus root sugar, and lotus root sugar prepared by this method can
Long period preserves, and meets the diabetic's demand of taste of having a sweet tooth.
To achieve the above object, the present invention adopts the following technical scheme that：
The present invention provides a kind of processing method of lotus root sugar, including following preparation process：
1) fresh lotus rhizome is taken, is cleaned, is removed the peel, section；
2) feeding salting liquid, mannitol and vinegar mixing again, lotus root piece immersion 8-15min, then the 5-10min that is soaked in water are put into；
3) xylitol solution of 1.2-1.5 times of lotus root sheet weight is prepared, heating is boiled, lotus root piece is put into, and is stirred, and is made sugared complete
Whole lotus root pieces are wrapped, microwave heats 3-8min under 100-160W power, pulls lotus root piece out；
4) lotus root piece is dried, cooled down, packaging.
Preferably, in step 1) of the present invention, slice thickness 1.0-1.3cm.
Preferably, in step 2) of the present invention, the mass concentration of salt solution is 0.6-1.2%.
Preferably, in step 2) of the present invention, the addition of mannitol is to add 1-5mL per 1L salt solutions.
Preferably, in step 2) of the present invention, the addition of vinegar is to add 10-20Ml per 1L salt solutions.
Preferably, in step 3) of the present invention, the mass concentration of xylitol solution is 45-60%.
Preferably, in step 3) of the present invention, microwave heats 5min under 120W power.
Preferably, in step 4) of the present invention, lotus root piece is dried in vacuo.
It is highly preferred that in step 4) of the present invention, vacuum drying condition is：Temperature is 60-70 DEG C, vacuum 90-
95kPa, drying time 100-150min.
Compared with prior art, the beneficial effects of the present invention are：
1st, salt solution of the invention, mannitol and the immersion of vinegar mixed solution, are pre-processed, first, lotus rhizome can be prevented
Occur brown stain in process, second, by the osmotic pressure of solution, can dissolve the amount of grease of lotus root piece, improve product color
Pool, the acidifying of aliphatic acid in later stage storage is prevented, influence the storage period of lotus root sugar, third, being carried out beneficial to subsequent technique, it is sugared to improve lotus root
Quality, extend lotus root sugar storage period.
2nd, after by pretreatment, then heated with microwave, greatly shorten the sugaring time, and beneficial to the infiltration of sugar, improve
The mouthfeel of lotus root sugar.
3rd, in the inventive method, using xylitol, rather than using white sugar, the patient of diabetes for the taste that can meet to have a sweet tooth
Person's demand.
Embodiment
The invention will be further described with reference to embodiments, but the invention is not limited in these embodiments.
Embodiment 1
A kind of processing method of lotus root sugar, including following preparation process：
1) fresh lotus rhizome is taken, is cleaned, peeling, slice thickness 1.0cm；
2) salt solution that mass concentration is 1.2% is taken again, and 1mL mannitol is added per 1L salt solutions and every 1L salt is molten
Liquid adds the mixing of 20mL vinegar, is put into lotus root piece immersion 8min, then the 10min that is soaked in water；
3) mass concentration for preparing 1.2 times of lotus root sheet weight is 45% xylitol solution, and heating is boiled, lotus root piece is put into,
Stirring, make the fully wrapped around firmly whole lotus root pieces of sugar, microwave heats 3min under 100W power, pulls lotus root piece out；
4) lotus root piece is dried in vacuo, vacuum drying condition is：Temperature is 65 DEG C, vacuum 90kPa, and drying time is
110min, cooling, packaging, obtained lotus root sugar brilliant white, fresh and sweet tasty, sugariness is moderate, soft tasty and refreshing, deposits 12 months, nothing
Rancidity, with reference to GB/T 4789.3-2003《Microbiological test of food hygiene coliform determines》, large intestine bar is not detected
Flora；With reference to GB 4789.10-2010《National food safety standard Food microbe testing staphylococcus aureus is examined》Not
Detect staphylococcus aureus；With reference to GB4789.4-2010《National food safety standard food microbiological examination Salmonella
Bacterium is examined》Salmonella is not detected.
Embodiment 2
A kind of processing method of lotus root sugar, including following preparation process：
1) fresh lotus rhizome is taken, is cleaned, peeling, slice thickness 1.2cm；
2) salt solution that mass concentration is 1.0% is taken again, and 2mL mannitol is added per 1L salt solutions and every 1L salt is molten
Liquid adds the mixing of 18mL vinegar, is put into lotus root piece immersion 10min, then the 9min that is soaked in water；
3) mass concentration for preparing 1.3 times of lotus root sheet weight is 60% xylitol solution, and heating is boiled, lotus root piece is put into,
Stirring, make the fully wrapped around firmly whole lotus root pieces of sugar, microwave heats 4min under 150W power, pulls lotus root piece out；
4) lotus root piece is dried in vacuo, vacuum drying condition is：Temperature is 70 DEG C, vacuum 92kPa, and drying time is
150min, cooling, packaging, obtained lotus root sugar brilliant white, fresh and sweet tasty, sugariness is moderate, soft tasty and refreshing, deposits 12 months, nothing
Rancidity, with reference to GB/T 4789.3-2003《Microbiological test of food hygiene coliform determines》, large intestine bar is not detected
Flora；With reference to GB 4789.10-2010《National food safety standard Food microbe testing staphylococcus aureus is examined》Not
Detect staphylococcus aureus；With reference to GB4789.4-2010《National food safety standard food microbiological examination Salmonella
Bacterium is examined》Salmonella is not detected.
Embodiment 3
A kind of processing method of lotus root sugar, including following preparation process：
1) fresh lotus rhizome is taken, is cleaned, peeling, slice thickness 1.1cm；
2) salt solution that mass concentration is 0.8% is taken again, and 3mL mannitol is added per 1L salt solutions and every 1L salt is molten
Liquid adds the mixing of 15mL vinegar, is put into lotus root piece immersion 12min, then the 7min that is soaked in water；
3) mass concentration for preparing 1.4 times of lotus root sheet weight is 55% xylitol solution, and heating is boiled, lotus root piece is put into,
Stirring, make the fully wrapped around firmly whole lotus root pieces of sugar, microwave heats 5min under 120W power, pulls lotus root piece out；
4) lotus root piece is dried in vacuo, vacuum drying condition is：Temperature is 60 DEG C, vacuum 94kPa, and drying time is
130min, cooling, packaging, obtained lotus root sugar brilliant white, fresh and sweet tasty, sugariness is moderate, soft tasty and refreshing, deposits 12 months, nothing
Rancidity, with reference to GB/T 4789.3-2003《Microbiological test of food hygiene coliform determines》, large intestine bar is not detected
Flora；With reference to GB 4789.10-2010《National food safety standard Food microbe testing staphylococcus aureus is examined》Not
Detect staphylococcus aureus；With reference to GB4789.4-2010《National food safety standard food microbiological examination Salmonella
Bacterium is examined》Salmonella is not detected.
Embodiment 4
A kind of processing method of lotus root sugar, including following preparation process：
1) fresh lotus rhizome is taken, is cleaned, peeling, slice thickness 1.3cm；
2) salt solution that mass concentration is 0.8% is taken again, and 4mL mannitol is added per 1L salt solutions and every 1L salt is molten
Liquid adds the mixing of 12mL vinegar, is put into lotus root piece immersion 14min, then the 6min that is soaked in water；
3) mass concentration for preparing 1.5 times of lotus root sheet weight is 50% xylitol solution, and heating is boiled, lotus root piece is put into,
Stirring, make the fully wrapped around firmly whole lotus root pieces of sugar, microwave heats 6min under 130W power, pulls lotus root piece out；
4) lotus root piece is dried in vacuo, vacuum drying condition is：Temperature is 65 DEG C, vacuum 95kPa, and drying time is
120min, cooling, packaging, obtained lotus root sugar brilliant white, fresh and sweet tasty, sugariness is moderate, soft tasty and refreshing, deposits 10 months, nothing
Rancidity, with reference to GB/T 4789.3-2003《Microbiological test of food hygiene coliform determines》, large intestine bar is not detected
Flora；With reference to GB 4789.10-2010《National food safety standard Food microbe testing staphylococcus aureus is examined》Not
Detect staphylococcus aureus；With reference to GB4789.4-2010《National food safety standard food microbiological examination Salmonella
Bacterium is examined》Salmonella is not detected.
Embodiment 5
A kind of processing method of lotus root sugar, including following preparation process：
1) fresh lotus rhizome is taken, is cleaned, peeling, slice thickness 1.2cm；
2) salt solution that mass concentration is 0.6% is taken again, and 5mL mannitol is added per 1L salt solutions and every 1L salt is molten
Liquid adds the mixing of 10mL vinegar, is put into lotus root piece immersion 15min, then the 5min that is soaked in water；
3) mass concentration for preparing 1.3 times of lotus root sheet weight is 45% xylitol solution, and heating is boiled, lotus root piece is put into,
Stirring, make the fully wrapped around firmly whole lotus root pieces of sugar, microwave heats 8min under 160W power, pulls lotus root piece out；
4) lotus root piece is dried in vacuo, vacuum drying condition is：Temperature is 60 DEG C, vacuum 90kPa, and drying time is
100min, cooling, packaging, obtained lotus root sugar brilliant white, fresh and sweet tasty, sugariness is moderate, soft tasty and refreshing, deposits 11 months, nothing
Rancidity, with reference to GB/T 4789.3-2003《Microbiological test of food hygiene coliform determines》, large intestine bar is not detected
Flora；With reference to GB 4789.10-2010《National food safety standard Food microbe testing staphylococcus aureus is examined》Not
Detect staphylococcus aureus；With reference to GB4789.4-2010《National food safety standard food microbiological examination Salmonella
Bacterium is examined》Salmonella is not detected.
Comparative example 1
A kind of processing method of lotus root sugar, including following preparation process：
1) fresh lotus rhizome is taken, is cleaned, peeling, slice thickness 1.1cm；
2) salt solution for taking mass concentration to be 0.8% again, lotus root piece immersion 12min, then the 7min that is soaked in water are put into；
3) mass concentration for preparing 1.4 times of lotus root sheet weight is 55% xylitol solution, and heating is boiled, lotus root piece is put into,
Stirring, make the fully wrapped around firmly whole lotus root pieces of sugar, microwave heats 5min under 120W power, pulls lotus root piece out；
4) lotus root piece is dried in vacuo, vacuum drying condition is：Temperature is 60 DEG C, vacuum 94kPa, and drying time is
130min, cooling, packaging, obtained lotus root sugar brilliant white, fresh and sweet tasty, sugariness is moderate, soft tasty and refreshing, deposits 7 months, occurs
Some rancidities, 8 months rancid highly seasoned, is detected with reference to the method for preceding embodiment, substantial amounts of Escherichia coli, golden yellow occurs
Staphylococcus and salmonella.
Comparative example 2
A kind of processing method of lotus root sugar, including following preparation process：
1) fresh lotus rhizome is taken, is cleaned, peeling, slice thickness 1.1cm；
2) salt solution that mass concentration is 0.8% is taken again, and 3mL mannitol is added per 1L salt solutions and every 1L salt is molten
Liquid adds the mixing of 15mL vinegar, is put into lotus root piece immersion 12min, then the 7min that is soaked in water；
3) mass concentration for preparing 1.3 times of lotus root sheet weight is 45% xylitol solution, it is heated to boiling, lotus root piece is thrown into people
Wherein, continue to heat, maintain 20 minutes, add the xylitol that lotus root piece weighs 1/6th, heating makes sugared all dissolvings not stop
When stirring with starting to tie sand to lotus root piece, stop heating, companion is stirred under waste heat to knot sand；
4) lotus root piece is dried in vacuo, vacuum drying condition is：Temperature is 60 DEG C, vacuum 94kPa, and drying time is
130min, cooling, packaging, after depositing 6 months, there is rancidity, after 7 months, rancidity becomes weight, bacterial plaque also occurs.
Claims (9)
1. a kind of processing method of lotus root sugar, it is characterised in that including following preparation process：
1) fresh lotus rhizome is taken, is cleaned, is removed the peel, section；
2) feeding salting liquid, mannitol and vinegar mixing again, lotus root piece immersion 8-15min, then the 5-10min that is soaked in water are put into；
3) xylitol solution of 1.2-1.5 times of lotus root sheet weight is prepared, heating is boiled, lotus root piece is put into, and is stirred, and makes sugar fully wrapped around
Firmly whole lotus root pieces, microwave heats 3-8min under 100-160W power, pulls lotus root piece out；
4) lotus root piece is dried, cooled down, packaging.
2. the processing method of lotus root sugar according to claim 1, it is characterised in that：In the step 1), slice thickness is
1.0-1.3cm。
3. the processing method of lotus root sugar according to claim 1, it is characterised in that：In the step 2), the matter of salt solution
Amount concentration is 0.6-1.2%.
4. the processing method of lotus root sugar according to claim 3, it is characterised in that：In the step 2), the addition of mannitol
Measure and add 1-5mL for every 1L salt solutions.
5. the processing method of lotus root sugar according to claim 3, it is characterised in that：In the step 2), the addition of vinegar is
10-20mL is added per 1L salt solutions.
6. the processing method of lotus root sugar according to claim 1, it is characterised in that：In the step 3), xylitol solution
Mass concentration is 45-60%.
7. the processing method of lotus root sugar according to claim 6, it is characterised in that：In the step 3), under 120W power
Microwave heats 5min.
8. the processing method of lotus root sugar according to claim 1, it is characterised in that：In the step 4), lotus root piece vacuum is done
It is dry.
9. the processing method of lotus root sugar according to claim 8, it is characterised in that：In the step 4), condition is dried in vacuo
For：Temperature is 60-70 DEG C, vacuum 90-95kPa, drying time 100-150min.
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| CN1981617A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Honey with fresh lotus-root and its production |
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| CN104305049A (en) * | 2014-10-27 | 2015-01-28 | 赵慧 | Processing method of preserved lotus root slices |
| 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 |
| 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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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1981617A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Honey with fresh lotus-root and its production |
| 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 |
| CN104305049A (en) * | 2014-10-27 | 2015-01-28 | 赵慧 | Processing method of preserved lotus root slices |
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Application publication date: 20171124 |