CN108887630A - A kind of preparation method of halogen lotus root piece - Google Patents
A kind of preparation method of halogen lotus root piece Download PDFInfo
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- CN108887630A CN108887630A CN201810768132.7A CN201810768132A CN108887630A CN 108887630 A CN108887630 A CN 108887630A CN 201810768132 A CN201810768132 A CN 201810768132A CN 108887630 A CN108887630 A CN 108887630A
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- Prior art keywords
- lotus root
- parts
- degrees celsius
- extract
- halogen
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- Pending
Links
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 65
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 65
- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 33
- 150000002367 halogens Chemical class 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 35
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 29
- 235000013547 stew Nutrition 0.000 claims abstract description 29
- 238000013329 compounding Methods 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 17
- 235000014347 soups Nutrition 0.000 claims abstract description 15
- 238000012856 packing Methods 0.000 claims abstract description 14
- 238000004320 controlled atmosphere Methods 0.000 claims abstract description 6
- 239000002699 waste material Substances 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 17
- 244000131360 Morinda citrifolia Species 0.000 claims description 16
- 229920002472 Starch Polymers 0.000 claims description 16
- 235000013399 edible fruits Nutrition 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 16
- 235000017524 noni Nutrition 0.000 claims description 16
- 235000019698 starch Nutrition 0.000 claims description 16
- 239000008107 starch Substances 0.000 claims description 16
- 235000020729 noni extract Nutrition 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 11
- 150000007524 organic acids Chemical class 0.000 claims description 11
- 235000005985 organic acids Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 8
- 244000062250 Kaempferia rotunda Species 0.000 claims description 7
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 7
- 229920002774 Maltodextrin Polymers 0.000 claims description 7
- 239000005913 Maltodextrin Substances 0.000 claims description 7
- 229940035034 maltodextrin Drugs 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 239000007789 gas Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000010410 dusting Methods 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims 1
- 241000272814 Anser sp. Species 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 238000003754 machining Methods 0.000 abstract description 2
- 230000035515 penetration Effects 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 3
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 235000021511 Cinnamomum cassia Nutrition 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229940121710 HMGCoA reductase inhibitor Drugs 0.000 description 1
- PCZOHLXUXFIOCF-UHFFFAOYSA-N Monacolin X Natural products C12C(OC(=O)C(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 PCZOHLXUXFIOCF-UHFFFAOYSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- 108010039918 Polylysine Proteins 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000013985 cinnamic acid Nutrition 0.000 description 1
- 229930016911 cinnamic acid Natural products 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 description 1
- 229960004844 lovastatin Drugs 0.000 description 1
- QLJODMDSTUBWDW-UHFFFAOYSA-N lovastatin hydroxy acid Natural products C1=CC(C)C(CCC(O)CC(O)CC(O)=O)C2C(OC(=O)C(C)CC)CC(C)C=C21 QLJODMDSTUBWDW-UHFFFAOYSA-N 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 229920000656 polylysine Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- 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 discloses a kind of preparation method of halogen lotus root piece, including cleaning, stew in soy sauce, cools, is sliced, controlled atmosphere fresh-keeping packing.The invention proposes the complete machining methods of halogen lotus root piece, wherein the halogen soup of stew in soy sauce lotus root is using remaining halogen soup after stew in soy sauce goose, not only eliminate the tanning of soup-stock, the time is saved, it is also sufficiently used remaining halogen soup simultaneously, reduce waste, and process the halogen lotus root piece rich in taste of preparation, color is preferable.And the ingredient being added in unique compounding mixture and halogen soup when stew in soy sauce process is formed together reciprocation, being formed has strong penetration and stable antibacterial system, extends the shelf-life, has apparent market competition advantage.
Description
Technical field
The present invention relates to convenient dish manufacture fields, are specifically related to a kind of preparation method of halogen lotus root piece.
Background technique
It by the convenient dish that stew in soy sauce is process is a kind of convenient and by the favorite beauty of the masses using lotus root piece as raw material
Food.Since the raw material selection for preparing convenient dish is complicated, and vegetables based food cannot be processed for a long time, while most convenience
In the case that dish must also execute provincial standard or company standard, such marinated food does not allow to add preservative, therefore,
How in the case where neither influencing mouthfeel, and the shelf-life that can extend convenient dish is the class of industry research personnel's primary study
Topic.
The controlled atmosphere fresh-keeping packing halogen lotus root piece of commercial type at present, shelf-life use vacuum-packed all at 3-5 days
Shelf-life only has 1-2 days, the shelf-life extremely short sale for being unfavorable for product.The reason is that the institutional framework of lotus root piece is close, it is desirable to
The mouthfeel of lotus root piece is kept, then stew in soy sauce process time cannot be too long, but the stew in soy sauce time is not long and cannot achieve effective sterilizing；And
The nutritional ingredient of lotus root piece is relatively abundant, is easy to cause bacterium large-scale breeding, can further result in lotus root piece shortened shelf life again in this way.
In addition, the halogen lotus root piece of prior art processing, when production also need to boil soup-stock, time-consuming and laborious and taste is single.
To solve the above-mentioned problems, Jiangsu spices occupy Food Co., Ltd disclose a kind of convenient vegetable compounding modifying agent and
Preparation method uses cinnamomum cassia extract cinnamic acid, Nisin, polylysine, FSCY86 converted starch, malt in raw material
Dextrin, green plum organic acids extract.The compounding modifying agent is fresh-keeping compared with close and the biggish lotus root based food of thickness to institutional framework
Effective period of food quality can only be extended 20% or so, cannot achieve the target of 50% or more extended shelf-life by effect or bad, cannot
Meets the needs of remote suburb market.
Summary of the invention
In view of the above-mentioned problems, the purpose of the present invention is to propose to a kind of preparation methods of halogen lotus root piece, using the method for the present invention system
Standby halogen lotus root piece, has the advantages that rich in taste, long shelf-life, can make 50% or more extended shelf-life.
To achieve the goals above, the technical solution adopted by the present invention is as follows：
A kind of preparation method of halogen lotus root piece, which is characterized in that procedure of processing is as follows：
One, it cleans
Fresh lotus root is cut to obtain the lotus root of whole section at rhizoma nelumbinis, then cleans up lotus root, remove surface and inside silt and
Sundries.
Two, stew in soy sauce
Halogen soup is added in Marinating boiler, the compounding mixture that then addition accounts for lotus root raw material weight 2/1000ths stirs evenly, and adds after boiling
Enter lotus root and starts stew in soy sauce, stew in soy sauce 10-45 minutes；
The compounding mixture by 3-12 parts of functional Monascus powder, 2-8 parts of Noni extract, 10-22 parts of kaempferia galamga extract,
40-65 parts of FSCY86 converted starch, 20-35 parts of water, 10-20 parts of maltodextrin, 3-15 parts of green plum organic acids extract preparation and
At；
The green plum organic acids extract is marinated green plum by stoning → crushing → juicing → concentration → drying → system of dusting
The acidity obtained is the powdered substance of 25-30%.
Three, it cools
By the lotus root after step 2 stew in soy sauce, successively spreading for cooling is cooling in 15-20 degrees Celsius, 5-10 degrees Celsius, 0-4 degrees Celsius of environment
To 8-10 degrees Celsius of central temperature；
15-20 degrees Celsius described in this step, 5-10 degrees Celsius, the temperature that cools in 0-4 degrees Celsius of environment, be according to lotus root
The number of plies that size and lotus root are put uses different control times, every time using central temperature control as terminal, wherein 15-20 degrees Celsius of ring
The terminal that cools in border is 35-40 degrees Celsius of center temperature, and the terminal that cools in 5-10 degrees Celsius of environment is that temperature 20-25 in center takes the photograph
Family name's degree, the terminal that cools in 0-4 degrees Celsius of environment are 8-10 degrees Celsius of center temperature.
Four, it is sliced
Lotus root slice after step 3 is cooled, lotus root piece is with a thickness of 4-6 millimeters.
Five, controlled atmosphere fresh-keeping packing
The lotus root piece of step 4 is subjected to weighing packing by packing instructions, is then placed in gas-control packing device and is packed, gas is adopted
Take the mixed gas of+31% carbon dioxide of 69% nitrogen to be filled, after packaging to obtain the final product.
The halogen soup is the halogen soup obtained after the stew in soy sauce goose recorded in patent CN106722294A；
The functional Monascus powder is the functional Monascus powder of the biotech inc Shandong Zhong Hui production, it is desirable that is cut down Lip river
Statin content is 1.2-3.4%.
The FSCY86 converted starch is that Divine Land richness contains science and technology（Beijing）Co., Ltd researches and develops and what is sold is former with cassava
Material aoxidizes hydroxypropul starch by starch denaturalization technique is obtained, and Divine Land richness contains science and technology（Beijing）Co., Ltd is named as FSCY86
Converted starch.
Further, the preparation method of the compounding mixture is as follows：
One, 5 parts of functional Monascus powder, 4 parts of Noni extract, 14 parts of kaempferia galamga extract are successively separately added into 30 parts of water,
It stirs while being added to being completely dissolved, obtains mixture No.1, using manually mixing slowly or using blender when stirring
Stirring, mixing speed are lower than 200 turns per minute；
Two, by 48 parts of FSCY86 converted starch, 15 parts of maltodextrin, 7 parts of green plum organic acids extract and said mixture No.1
Mixing, stirs evenly to obtain mixture two, and using manually mixing slowly or being stirred using blender when stirring, mixing speed is low
In 200 turns per minute；
Three, by No. two addition twin (double) screw extruders of mixture, setting squeezes 60-65 degrees Celsius of proparea temperature, rear zone temperature 85-
100 degrees Celsius, the semi-finished product squeezed out use heated-air drying, and being dried to moisture content is 10%, are crushed to 40 mesh or less i.e.
?.
Further, the Noni extract is prepared using following methods：
One, it chooses fresh Noni fruit to clean up, is cooled to dry tack free under natural wind, it is desirable that surface is residual without water droplet
It stays, Noni fruit does not have apparent loss of moist；
Two, the Noni fruit of dry tack free is beaten in beater, the Noni fruit slurry after taking mashing is spare, by beater waste residue
The material of outlet is discarded；
Three, by Noni fruit slurry and salt spare in step 2 according to 100:It is stirred and evenly mixed after 1 mass ratio mixing, until salt
It is completely dissolved, then mixture is put into 25-30 degrees Celsius of incubator and keeps the temperature 24 hours；
Four, the mixture after keeping the temperature in step 3 is dried with baking oven, is crushed until moisture content is put into pulverizer after being 6-8%,
Up to Noni extract after crushing.
Further, the optimization formula of compounding each raw material of mixture is：It is mentioned by 5 parts of functional Monascus powder, Noni fruit
4 parts of object, 14 parts of kaempferia galamga extract, 48 parts of FSCY86 converted starch, 30 parts of water, 15 parts of maltodextrin, green plum organic acid is taken to extract
7 parts of object.
Compared with prior art, the beneficial effects of the present invention are：
1, the complete machining method of halogen lotus root piece is proposed, wherein the halogen soup of stew in soy sauce lotus root is using remaining halogen soup after stew in soy sauce goose, no
The tanning for only eliminating soup-stock, has been saved the time, while being also sufficiently used remaining halogen soup, reduces waste, and process
The halogen lotus root piece rich in taste of preparation, color are preferable.
2, the ingredient being added when stew in soy sauce process in unique compounding mixture and halogen soup is formed together reciprocation, is formed
With strong penetration and stable antibacterial system, penetrated into the full texture structure of lotus root piece in process of production, in turn
It extends the shelf life, so that long shelf-life reaches 8-10 days, comparison tradition and 5 day shelf-life of commercial product highest, there is apparent city
Field competitive advantage.
The stew in soy sauce lotus root piece produced after mixture and the halogen available on the market for being not added with compounding mixture are compounded to being added to
Lotus root piece processed, and the stew in soy sauce lotus root piece box-packed using unified controlled atmosphere, are detected, and pass through shelf-life experimental verification, detection
Parameters comparison afterwards is as follows：
| The stew in soy sauce lotus root piece of addition compounding mixture | It is not added with the stew in soy sauce lotus root piece of compounding mixture | Commercially available No. 1 | Commercially available No. 2 | |
| Product appearance | Color is normal, light brown without obvious dry sign | Color is normal, light brown without obvious dry sign | Color is normal, there is slight dry sign, dark brown | Color is normal, light brown without obvious dry sign |
| Shelf-life | 8-10 days | 5-7 days | 3 days | 5 days |
From the data in above table it is known that being added to the stew in soy sauce lotus root piece of compounding mixture, not only there is good appearance,
Its shelf-life is increased substantially.
Specific embodiment
Manufacturing process of the invention is illustrated below with reference to specific embodiment.
Preparation compounding mixture：
One, 5 parts of functional Monascus powder, 4 parts of Noni extract, 14 parts of kaempferia galamga extract are successively separately added into 30 parts of water,
It stirs while being added to being completely dissolved, obtains mixture No.1, when stirring is stirred using blender, and mixing speed is lower than every point
200 turns of clock；
Two, by 48 parts of FSCY86 converted starch, 15 parts of maltodextrin, 7 parts of green plum organic acids extract and said mixture No.1
Mixing, stirs evenly to obtain mixture two, and when stirring is stirred using blender, and mixing speed is lower than 200 turns per minute；
Three, by No. two addition twin (double) screw extruders of mixture, setting squeezes 65 degrees Celsius of proparea temperature, and rear zone temperature 90 is Celsius
Degree, the semi-finished product squeezed out use heated-air drying, and being dried to moisture content is 10%, are crushed to 40 mesh or less to obtain the final product.
The functional Monascus powder is the functional Monascus powder of the biotech inc Shandong Zhong Hui production, it is desirable that
Lovastatin content is 2.5%.
The FSCY86 converted starch is that Divine Land richness contains science and technology（Beijing）Co., Ltd researches and develops and what is sold is former with cassava
Material aoxidizes hydroxypropul starch by starch denaturalization technique is obtained, and Divine Land richness contains science and technology（Beijing）Co., Ltd is named as FSCY86
Converted starch.
The green plum organic acids extract is marinated green plum by stoning → crushing → juicing → concentration → drying → spray
Acidity made from powder is the powdered substance of 25-30%.
Prepare Noni extract：
One, it chooses fresh Noni fruit to clean up, is cooled to dry tack free under natural wind, it is desirable that surface is residual without water droplet
It stays, Noni fruit does not have apparent loss of moist；
Two, the Noni fruit of dry tack free is beaten in beater, the Noni fruit slurry after taking mashing is spare, by beater waste residue
The material of outlet is discarded；
Three, by Noni fruit slurry and salt spare in step 2 according to 100:It is stirred and evenly mixed after 1 mass ratio mixing, until salt
It is completely dissolved, then mixture is put into 30 degrees Celsius of incubator and keeps the temperature 24 hours；
Four, the mixture after keeping the temperature in step 3 is dried with baking oven, is crushed until moisture content is put into pulverizer after being 6-8%,
Up to Noni extract after crushing.
Embodiment preparation process is as follows：
One, it cleans
Fresh lotus root is cut to obtain the lotus root of whole section at rhizoma nelumbinis, then cleans up lotus root, remove surface and inside silt and
Sundries.
Two, stew in soy sauce
Halogen soup is added in Marinating boiler, the compounding mixture that then addition accounts for lotus root raw material weight 2/1000ths stirs evenly, and adds after boiling
Enter lotus root and start stew in soy sauce, stew in soy sauce 40 minutes, halogen soup was using the halogen soup obtained after the stew in soy sauce goose recorded in patent CN106722294A.
Three, it cools
By the lotus root after step 2 stew in soy sauce, successively spreading for cooling is cooled to center temperature in 18 degrees Celsius, 8 degrees Celsius, 3 degrees Celsius of environment
10 degrees Celsius of degree；The number of plies put according to the size of lotus root and lotus root is every time eventually with central temperature control using the different control times
Point, wherein the terminal that cools in 18 degrees Celsius of environment is 35 degrees Celsius of center temperature, centered on the terminal that cools in 8 degrees Celsius of environment
20 degrees Celsius of temperature, the terminal that cools in 3 degrees Celsius of environment is 10 degrees Celsius of center temperature.
Four, it is sliced
Lotus root slice after step 3 is cooled, lotus root piece is with a thickness of 6 millimeters.
Five, controlled atmosphere fresh-keeping packing
The lotus root piece of step 4 is subjected to weighing packing by packing instructions, is then placed in gas-control packing device and is packed, gas is adopted
Take the mixed gas of+31% carbon dioxide of 69% nitrogen to be filled, after packaging to obtain the final product.
That records above is merely a preferred embodiment of the present invention, and of course, the scope of rights of the present invention cannot be limited by this,
Therefore equivalent changes made in accordance with the claims of the present invention, are still within the scope of the present invention.
Claims (4)
1. a kind of preparation method of halogen lotus root piece, which is characterized in that procedure of processing is as follows：
One, it cleans
Fresh lotus root is cut to obtain the lotus root of whole section at rhizoma nelumbinis, then cleans up lotus root, remove surface and inside silt and
Sundries；
Two, stew in soy sauce
Halogen soup is added in Marinating boiler, the compounding mixture that then addition accounts for lotus root raw material weight 2/1000ths stirs evenly, and adds after boiling
Enter lotus root and starts stew in soy sauce, stew in soy sauce 10-45 minutes；
The compounding mixture by 3-12 parts of functional Monascus powder, 2-8 parts of Noni extract, 10-22 parts of kaempferia galamga extract,
40-65 parts of FSCY86 converted starch, 20-35 parts of water, 10-20 parts of maltodextrin, 3-15 parts of green plum organic acids extract preparation and
At；
The green plum organic acids extract is marinated green plum by stoning → crushing → juicing → concentration → drying → system of dusting
The acidity obtained is the powdered substance of 25-30%；
Three, it cools
By the lotus root after step 2 stew in soy sauce, successively spreading for cooling is cooling in 15-20 degrees Celsius, 5-10 degrees Celsius, 0-4 degrees Celsius of environment
To 8-10 degrees Celsius of central temperature；
15-20 degrees Celsius described in this step, 5-10 degrees Celsius, the temperature that cools in 0-4 degrees Celsius of environment, be according to lotus root
The number of plies that size and lotus root are put uses different control times, every time using central temperature control as terminal, wherein 15-20 degrees Celsius of ring
The terminal that cools in border is 35-40 degrees Celsius of center temperature, and the terminal that cools in 5-10 degrees Celsius of environment is that temperature 20-25 in center takes the photograph
Family name's degree, the terminal that cools in 0-4 degrees Celsius of environment are 8-10 degrees Celsius of center temperature；
Four, it is sliced
Lotus root slice after step 3 is cooled, lotus root piece is with a thickness of 4-6 millimeters；
Five, controlled atmosphere fresh-keeping packing
The lotus root piece of step 4 is subjected to weighing packing by packing instructions, is then placed in gas-control packing device and is packed, gas is adopted
Take the mixed gas of+31% carbon dioxide of 69% nitrogen to be filled, after packaging to obtain the final product.
2. the preparation method of halogen lotus root piece as described in claim 1, which is characterized in that the preparation method of the compounding mixture is such as
Under：
One, 5 parts of functional Monascus powder, 4 parts of Noni extract, 14 parts of kaempferia galamga extract are successively separately added into 30 parts of water,
It stirs while being added to being completely dissolved, obtains mixture No.1, using manually mixing slowly or using blender when stirring
Stirring, mixing speed are lower than 200 turns per minute；
Two, by 48 parts of FSCY86 converted starch, 15 parts of maltodextrin, 7 parts of green plum organic acids extract and said mixture No.1
Mixing, stirs evenly to obtain mixture two, and using manually mixing slowly or being stirred using blender when stirring, mixing speed is low
In 200 turns per minute；
Three, by No. two addition twin (double) screw extruders of mixture, setting squeezes 60-65 degrees Celsius of proparea temperature, rear zone temperature 85-
100 degrees Celsius, the semi-finished product squeezed out use heated-air drying, and being dried to moisture content is 10%, are crushed to 40 mesh or less i.e.
?.
3. the preparation method of halogen lotus root piece as claimed in claim 1 or 2, which is characterized in that under the Noni extract uses
State method preparation：
One, it chooses fresh Noni fruit to clean up, is cooled to dry tack free under natural wind, it is desirable that surface is residual without water droplet
It stays, Noni fruit does not have apparent loss of moist；
Two, the Noni fruit of dry tack free is beaten in beater, the Noni fruit slurry after taking mashing is spare, by beater waste residue
The material of outlet is discarded；
Three, by Noni fruit slurry and salt spare in step 2 according to 100:It is stirred and evenly mixed after 1 mass ratio mixing, until salt
It is completely dissolved, then mixture is put into 25-30 degrees Celsius of incubator and keeps the temperature 24 hours；
Four, the mixture after keeping the temperature in step 3 is dried with baking oven, is crushed until moisture content is put into pulverizer after being 6-8%,
Up to Noni extract after crushing.
4. the preparation method of halogen lotus root piece as described in claim 1, which is characterized in that described to compound the preferred of each raw material of mixture
Formula is：By 5 parts of functional Monascus powder, 4 parts of Noni extract, 14 parts of kaempferia galamga extract, 48 parts of FSCY86 converted starch, water
30 parts, 15 parts of maltodextrin, 7 parts of green plum organic acids extract.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110024844A (en) * | 2019-04-19 | 2019-07-19 | 广西民族师范学院 | It is a kind of using pork leaf mustard as the sauerkraut controlled atmospheric packing preservation technique of raw material |
| CN113892607A (en) * | 2020-06-22 | 2022-01-07 | 江苏你好鸭食品有限公司 | Preparation method of cooked lotus root slices with long shelf life |
| CN113892605A (en) * | 2020-06-22 | 2022-01-07 | 江苏你好鸭食品有限公司 | Standardized processing method for improving safety level of fruit, vegetable and instant dish food |
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| CN104856035A (en) * | 2015-06-03 | 2015-08-26 | 贵州广济堂药业有限公司 | Health-care product for recuperating specific intrinsic constitution |
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| CN110024844A (en) * | 2019-04-19 | 2019-07-19 | 广西民族师范学院 | It is a kind of using pork leaf mustard as the sauerkraut controlled atmospheric packing preservation technique of raw material |
| CN113892607A (en) * | 2020-06-22 | 2022-01-07 | 江苏你好鸭食品有限公司 | Preparation method of cooked lotus root slices with long shelf life |
| CN113892605A (en) * | 2020-06-22 | 2022-01-07 | 江苏你好鸭食品有限公司 | Standardized processing method for improving safety level of fruit, vegetable and instant dish food |
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