CN101129181B - Process for producing glutinous rice lotus rhizome with low sugar - Google Patents
Process for producing glutinous rice lotus rhizome with low sugar Download PDFInfo
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- CN101129181B CN101129181B CN200710017165XA CN200710017165A CN101129181B CN 101129181 B CN101129181 B CN 101129181B CN 200710017165X A CN200710017165X A CN 200710017165XA CN 200710017165 A CN200710017165 A CN 200710017165A CN 101129181 B CN101129181 B CN 101129181B
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Abstract
The invention relates to a making method of low-sugar glutinous rice lotus root, which comprises the following steps: putting lotus roots in protecting color liquid comprised by sodium chloride, citric acid, D-sodium erythorbate and water to immerse and protect color for 40 minutes; taking and drying water on surface; pouring the immersing glutinous rice in the lotus roots; steaming and boiling through steaming pan; boiling in sugar-boiling liquid comprised by citric acid, high malt sugar liquor, Ansai honey, sorbic alcohol and dried sweet osmanthus flower; packing the boiled sugar lotus roots in vacuum to sterilize in sterilizing still to cool producing. The invention has merits of savory and sweet product with nourishment, long-term storage without browning to be suitable for long distance transportation, fitting for human consumption and also for patients with diabetic and cardiovascular disease and bariatric people and reusing the sugar boiling liquid more than 15 times, which facilitates industrialization production with low production cost and simple technique.
Description
Technical field
The present invention relates to a kind of food-processing method, specifically a kind of process for producing glutinous rice lotus rhizome with low sugar.
Background technology
Lotus rhizome has another name called lotus, is the important aquatic vegetable of China, integrates nutrition and health care, is a kind of integration of drinking and medicinal herbs food, and Ancient Times in China medicine great master Li Shizhen (1518-1593 A.D.) is praised it and is " clever root ".With the lotus rhizome is that the raw material product processed is also well received.Glutinous rice has another name called glutinous rice, is the kind benevolence of grass non-glutinous rice, and it is sweet warm in nature to distinguish the flavor of, and mainly contains the effect of tonifying middle-Jiao and Qi, can control the quenches one's thirst diseases such as many, spontaneous perspiration, loose stool of urinating.Lotus root is sweet cold in nature, the effect that mainly contains clearing heat and cooling blood, spleen benefiting and stimulating the appetite, benefiting qi for promoting granulation of subterranean stem, flavor of lotus, can control and tell nosebleed disease such as blood, the pouring of polydipsia heat down.
The glutinous rice lotus root is to be that raw material is made with lotus rhizome, glutinous rice.Pour into the ready-to-eat food that processes through boiling etc. in the lotus root after glutinous rice is soaked in water.Add a certain amount of dried sweet-scented osmanthus and sugar in process of production, then taste is good especially, and it had both had the fragrant glutinous of lotus rhizome and glutinous rice, and the delicate fragrance that has the sweet osmanthus liquid glucose again is sweet, be a kind of food that people like very much.Especially the southern region of rivers and lakes is on every festival and in the feast such as wedding and funeral arrangements marriage, and osmanthus sweet lotus root is indispensable delicacies, also is a kind of leisure food of hotel's indispensability.Because Chinese's extensive distribution in the world, the glutinous rice lotus root has become the food that countries in the world are liked.There are following four problems in the production of glutinous rice lotus root for a long time, has limited production and the development of glutinous rice lotus root: the first, the first, and the seasonality that lotus rhizome is produced and the contradiction of people's anniversary demand.The second, glutinous rice lotus root sugar content height, obesity, cardiovascular patient, and the crowd of the stature of desiring to keep oneself slim feels frustrated.The 3rd, easy brown stain when common glutinous rice lotus root is placed descends its quality.The 4th, common glutinous rice lotus root is an instant type, can't long preservation and remote transportation.Traditional production technology has limited the distinct Chinese characteristics Agricultural Development, has influenced the development of Chinese agriculture industrialization.So invent a kind of new glutinous rice lotus root manufacturing technique method, it is moderate to produce pliability, fragrant, sweet, glutinous good to eat; Process and deposit not brown stain in the process, not hardening, good stability; Can long preservation transport with remote; Simultaneous adaptation is edible in all kinds of crowds such as ordinary people and diabetes, obesity, cardiovascular patients; The production method that is adapted to the glutinous rice lotus root of industrial-scale production is the inexorable trend of development.Because production method is the challenge of a series of technical barriers such as quality, nutrition, holding time and production cost of having influence on the glutinous rice lotus root, so this problem is difficult to solve for a long time.Therefore, this invention has more significance.
Through extensively inquiring about patent documentation and countries in the world publication, there is no the report of the process for producing glutinous rice lotus rhizome with low sugar that solves above-mentioned technical barrier.
Summary of the invention
The object of the present invention is to provide that a kind of method is simple, cost is low, be of high nutritive value, good stability, the glutinous rice lotus root be difficult for brown stain, not hardening, can long preservation and remote transportation, adapt to multiple crowd and eat, be convenient to industrial process for producing glutinous rice lotus rhizome with low sugar.
Particular content of the present invention is:
The production method of glutinous rice lotus rhizome with low sugar is put into the colour protecting liquid submergence of being made up of sodium chloride, citric acid, D-sodium isoascorbate, water with the lotus root of cleaning peeling and was protected look 40 minutes, drains surface water after the taking-up; The glutinous rice that water logging was steeped pours in the lotus root; Steam then, poach; Put into by citric acid, high maltose syrup, acesulfame potassium, sorbierite, the candy liquid of the dried low-sugar type of forming of sweet osmanthus candy again; Used candy liquid repeatedly uses after can replenishing liquid glucose; Candied lotus root after the boiling, the sterilization of sterilization still is put in vacuum packaging, and glutinous rice lotus rhizome with low sugar is made in cooling.
The consisting of of colour protecting liquid (weight ratio): sodium chloride 1.0, citric acid 0.15, D-sodium isoascorbate 0.05, water 98.8.
To irritate a rice lotus root and put into steamer and steam 10 minutes, put into the pot poach then 3～5 minutes.
The consisting of of the candy liquid of low-sugar type (weight ratio): citric acid 0.06, high maltose syrup 20, acesulfame potassium 0.08, sorbierite 0.16, sweet osmanthus do 0.20, water 79.5.
In the candy liquid of poach lotus root submergence low-sugar type, to boil with big fire, boiled 3.5～4.5 hours with little fire is little in the back.
The weight of the additional liquid glucose of used candy liquid equals the weight of raw material lotus root, and it consists of (weight ratio): high maltose syrup 25.3, edible citric acid 0.057, acesulfame potassium 0.076, sorbierite 0.152, water 74.4.
With the candied lotus root vacuum packaging after the boiling.
Vacuum-packed low-sugar type candied lotus root is put into 110 ℃ of sterilizations of sterilization still 10～15 minutes, take out cooling, vanning then.
The lotus root that the raw material lotus root various places that the present invention selects for use produce all can; The raw material glutinous rice that the present invention selects for use can be selected various glutinous rice kinds for use, also can use polished rice, long-grained nonglutinous rice to replace glutinous rice, is best with glutinous rice.The dried dried sweet-scented osmanthus that is of the sweet osmanthus that the present invention selects for use.The high maltose syrup of selecting for use, its solid content 〉=75%, DE 〉=42%.The acesulfame potassium of selecting for use has another name called A-K sugar, the formal name used at school acesulfame potassium.The sorbierite of selecting for use, citric acid, D-sodium isoascorbate, sodium chloride are food-grade.
Prepare colour protecting liquid according to following weight ratio: sodium chloride 1.0, citric acid 0.15, D-sodium isoascorbate 0.05, water 98.8.To clean in the lotus root submergence colour protecting liquid of peeling, the colour protecting liquid consumption is about 1.3-1.6 times of lotus root weight, soaks and protects look 40 minutes, drains surface moisture after the taking-up.The result of Chu Liing can make the lotus root white after the peeling keep the long period not change like this.
The glutinous rice that the present invention selects for use needs to remove earlier impurity, is dipped to two and refers to press from both sides broken being advisable, and draining is little moistening to the surface then.After the glutinous rice can, connect lotus root and lotus root lid with toothpick or bamboo let, with the lotus root capping.Processing lotus root behind the envelope lotus root lid enters following operation: steam 10 minutes in steamer, then put into the pot poach 3-5 minute, it is candy to put into the candy liquid of low-sugar type then, and the liquid level of candy liquid exceeds about 0.5 centimetre of lotus root face, and consumption is 1.6-1.8 a times of raw material lotus root weight.Candy method is to use instead the little 3.5-4.5 of boiling of little fire hour after boiling with big fire earlier.About 3.5 hours of general tender lotus root, about 4.5 hours of old lotus root, the old tender situation of looking lotus root decides the length of candy time.Candy purpose is in order to increase mouthfeel, local flavor and nutrition for the glutinous rice lotus root.But the candy liquid repeated multiple times of low-sugar type is used, and need add liquid glucose when utilizing again, adds the liquid glucose amount and approximates raw material lotus root weight, and each supplementary product consumption can calculate according to following formula:
Sorbierite: high maltose syrup (in 100% solid content): acesulfame potassium=2: 250: 1;
Each supplementary product consumption:
X
Peace=Wg * 16.5%/216.2;
X
High=250 * X
Peace/ S
High
X
Lemon=Wg * 0.057%
In the formula, Wg is that lotus root is heavy; X
Peace, X
High, X
LemonBe respectively the consumption of acesulfame potassium, high maltose syrup, citric acid; S
HighSolid content for high maltose syrup.
With the section of the glutinous rice lotus rhizome with low sugar after candy, carry out vacuum packaging by the weight of packing of product specification requirement, also can be by the vacuum packaging of nature rhizoma nelumbinis.Send into after the vacuum packaging in the sterilization still, 110 ℃ of control sterilization still temperature keep 10-15 minute kill bacteria, the sale of dispatching from the factory of can casing after the cooling.
Advantage of the present invention is: 1. product stability is good, and not brown stain is never degenerated, and the energy long preservation is suitable for long-distance transport, has solved the contradiction that glutinous rice lotus root year-round provision and raw material lotus root produce dull and rush season.2. the product softness is moderate, and is fragrant and sweet good to eat, has sweet osmanthus lotus rhizome peculiar taste, and nutritious, mouthfeel is good.3. product belongs to low sugar product, and the scope of application is wide, and it is edible not only to be fit to common people, also can supply the diabetes patient, and cardiovascular patient and overweight people are edible.4. candy formula of liquid can be reused more than 15 times continuously, and cost reduces greatly.5. PROCESS FOR TREATMENT is simple.6. glutinous rice lotus root of the present invention has increased new varieties for the leisure food that people use always, has enriched people's life.
The specific embodiment
Below by the specific embodiment, the present invention will be further described.
Embodiment one:
1. glutinous rice: 135 kilograms, with 40-50 ℃ of emerge in worm water 2 hours, drain away the water, use about 2 hours of 40-50 ℃ of emerge in worm water again, refer to rice to be pressed from both sides broken to two.Take out glutinous rice, draining is little moistening, standby to the surface.
2. get 1000 kilograms of the tender lotus roots of freshly harvested, rhizoma nelumbinis is cut in clean peeling, and is standby.
3. get 15 kilograms in edible sodium chloride, 2.25 kilograms of edible citric acids, 0.75 kilogram of D-sodium isoascorbate is blended into 1482 kg of water, uniform dissolution in 3 cubic metres stainless steel dosage bunker, preparation colour protecting liquid.
Cut during 1000 kilograms of lotus rhizomes of rhizoma nelumbinis put in 3 cubic metres of stainless steel tanks cleaning peeling, add colour protecting liquid submergence lotus rhizome, soak and protected look 40 minutes.Taking-up drains surface water.
4. push up 2 centimeters with stainless steel knife in the big end distance of rhizoma nelumbinis and cut the lotus root lid, the glutinous rice behind immersion, the draining is poured in the lotus root hole.Connect lotus root and lotus root lid with toothpick, envelope lotus root lid.
5. the lotus root that will seal lotus root lid is put into food steamer and steams 10 minutes, takes out, and the steam copper of putting into 4 0.8 cubic metre respectively added poach 5 minutes.
6. get 320 kilograms of high maltose syrups, 0.96 kilogram of edible citric acid, 1.28 kilograms of acesulfame potassiums, 2.56 kilograms of sorbierites, sweet osmanthus does 3.2 kilograms, converts 1272 kilograms in water, is made into the candy liquid of low-sugar type.The lotus root that poach is crossed is put into 3 cubic metres of stainless steel steam coppers, add candy liquid to liquid level and exceed about 1 centimetre of lotus root face.After opening big steam earlier and boiling, turn down again that steam is little to boil 3.5 hours.
7. with the candied lotus root after the boiling, take out drop desaccharification liquid, cooling.Be cut into the thin slice of about 0.5 cm thick, weigh, per 250 grams are put into high temperature resistant vacuum bag, vacuumize, seal.
8. vacuum packaging bag is put into the sterilization still and kept 110 ℃, sterilization in 15 minutes.Take out, the product package of packing into after the cooling, warehouse-in.
9. product organoleptic quality: color and luster: tangerine brown to dark red brown; Local flavor: sugariness is moderate, and sweet and glutinous is good to eat, has the peculiar flavour of osmanthus sweet lotus root; Quality: pliability is moderate; The product value preserving phase is more than 6 months.
Embodiment two:
1. glutinous rice is 68 kilograms, with 40 ~ 50 ℃ of emerge in worm water 2 hours, drains away the water, and uses about 2 hours of 40-50 ℃ of emerge in worm water again, refers to rice to be pressed from both sides broken to two.Take out glutinous rice, draining is little moistening, standby to the surface.
2. get 500 kilograms of the tender lotus roots of freshly harvested, rhizoma nelumbinis is cut in clean peeling, and is standby.
3. get 7.5 kilograms in edible sodium chloride, 1.13 kilograms of edible citric acids, the D-sodium isoascorbate is blended into 741 kg of water for 0.375 kilogram, uniform dissolution in 1 cubic metre stainless steel tank, preparation colour protecting liquid.Cut during 500 kilograms of lotus rhizomes of rhizoma nelumbinis put in the stainless steel tank cleaning peeling, add colour protecting liquid submergence lotus rhizome, soak and protected look 40 minutes, take out and drain surface water.
4. push up 2 centimeters with stainless steel knife in the big end distance of rhizoma nelumbinis and cut the lotus root lid, the glutinous rice behind immersion, the draining is poured in the lotus root hole.Connect lotus root and lotus root lid with toothpick, envelope lotus root lid.
5. the lotus root that will seal lotus root lid is put into food steamer and steams 10 minutes, takes out, and the steam copper of putting into 2 0.8 cubic metre respectively added poach 5 minutes.
6. get 160 kilograms of high maltose syrups, 0.48 kilogram of edible citric acid, 0.64 kilogram of acesulfame potassium, 1.28 kilograms of sorbierites, sweet osmanthus does 1.6 kilograms, and 636 kilograms in water is made into the candy liquid of low-sugar type.The lotus root that poach is crossed is put in 2 cubic metres the steam copper, adds candy liquid to liquid level and exceeds about 1 centimetre of lotus root face.After steam copper is opened big steam earlier and boiled, turn down again that steam is little to boil about 3.5 hours.
7. with the candied lotus root after the boiling, take out drop desaccharification liquid, cooling.Be cut into the thin slice of about 0.5 cm thick, weigh, per 500 grams are put into high temperature resistant vacuum bag, vacuumize, seal.
8. vacuum packaging bag is put into the sterilization still and kept 110 ℃, sterilization in 15 minutes.Take out, the product package of packing into after the cooling, warehouse-in.
9. product organoleptic quality: color and luster: tangerine brown to dark red brown; Local flavor: sugariness is moderate, and sweet and glutinous is good to eat, has the peculiar flavour of osmanthus sweet lotus root; Quality: pliability is moderate.The product value preserving phase is more than 6 months.
Embodiment three:
1. glutinous rice is 135 kilograms, uses 40-50 ℃ of emerge in worm water 2 hours, drains away the water, and uses 40-50 ℃ of emerge in worm water 2 hours again, refers to rice to be pressed from both sides broken to two.Take out glutinous rice, draining is little moistening, standby to the surface.
2. gather winter 1000 kilograms of old lotus roots in the lotus root pool, rhizoma nelumbinis is cut in clean peeling, and is standby.
3. get 15 kilograms in edible sodium chloride, 2.25 kilograms of edible citric acids, 0.75 kilogram of D-sodium isoascorbate is blended into 1482 kg of water, uniform dissolution in 2 cubic metres stainless steel dosage bunker, preparation colour protecting liquid.
Cut during 1000 kilograms of old lotus roots of rhizoma nelumbinis put in 3 cubic metres of stainless steel tanks cleaning peeling, add colour protecting liquid submergence lotus rhizome, soak and protected look 40 minutes.Taking-up drains surface water.
4. push up 2 centimeters with stainless steel knife in the big end distance of rhizoma nelumbinis and cut the lotus root lid, the glutinous rice behind immersion, the draining is poured in the lotus root hole.Connect lotus root body and lotus root lid with thin bamboo let, envelope lotus root lid.
5. the lotus root that will seal lotus root lid is put into food steamer and steams 10 minutes, takes out, and puts into 0.8 cubic metre of steam copper of 4 volumes respectively and adds poach 3 minutes.
6. get 320 kilograms of high maltose syrups, 0.96 kilogram of edible citric acid, 1.28 kilograms of acesulfame potassiums, 2.56 kilograms of sorbierites, sweet osmanthus does 3.2 kilograms, converts 1272 kilograms in water, is made into the candy liquid of low-sugar type.The lotus root that poach is crossed is put into 3 cubic metres of stainless steel steam coppers, add candy liquid to liquid level and exceed about 1 centimetre of lotus root face.After steam copper is opened big steam earlier and boiled, turn down again that steam is little to boil about 4.5 hours.
7. with the candied lotus root after the boiling, take out drop desaccharification liquid, cooling.Be cut into the thin slice of about 0.5 cm thick, weigh, per 300 grams are put into high temperature resistant vacuum bag, vacuumize, seal.
8. with vacuum packaging bag, put into the sterilization still and keep 110 ℃, sterilization in 15 minutes.Take out, the product package of packing into after the cooling, warehouse-in.
9. product organoleptic quality: color and luster: tangerine brown to dark red brown; Local flavor: sugariness is moderate, and sweet and glutinous is good to eat, has the peculiar flavour of osmanthus sweet lotus root; Quality: pliability is moderate.The product value preserving phase is more than 6 months.
Embodiment four:
1. long-grained nonglutinous rice is 135 kilograms, uses 40-50 ℃ of emerge in worm water 2 hours, drains away the water, and uses 40-50 ℃ of emerge in worm water more about 1 hour 50 minutes, refers to rice to be pressed from both sides broken to two.Take out glutinous rice, draining is little moistening, standby to the surface.
2. get 1000 kilograms of the tender lotus roots of freshly harvested, rhizoma nelumbinis is cut in clean peeling, and is standby.
3. get 15 kilograms in edible sodium chloride, 2.25 kilograms of edible citric acids, 0.75 kilogram of D-sodium isoascorbate is blended into 1482 kg of water, uniform dissolution in 2 cubic metres stainless steel dosage bunker, preparation colour protecting liquid.
Cut during 1000 kilograms of old lotus roots of rhizoma nelumbinis put in 3 cubic metres of stainless steel tanks cleaning peeling, add colour protecting liquid submergence lotus rhizome, soak and protected look 40 minutes.Taking-up drains surface water.
4. push up 2 centimeters with stainless steel knife in the big end distance of rhizoma nelumbinis and cut the lotus root lid, the glutinous rice behind immersion, the draining is poured in the lotus root hole.Connect lotus root body and lotus root lid with thin bamboo let, envelope lotus root lid.
5. the lotus root that will seal lotus root lid is put into food steamer and steams 10 minutes, takes out, and putting into 4 volumes respectively is that 0.8 cubic metre of steam copper added poach 5 minutes.
6. get 320 kilograms of high maltose syrups, 0.96 kilogram of edible citric acid, 1.28 kilograms of acesulfame potassiums, 2.56 kilograms of sorbierites, sweet osmanthus does 3.2 kilograms, converts 1272 kilograms in water, is made into the candy liquid of low-sugar type.The lotus root that poach is crossed is put into 3 cubic metres of stainless steel steam coppers, add candy liquid to liquid level and exceed about 1 centimetre of lotus root face.After steam copper is opened big steam earlier and boiled, turn down again that steam is little to boil about 3.5 hours.
7. with the candied lotus root after the boiling, take out drop desaccharification liquid, cooling.Section is weighed, and per 500 grams are put into high temperature resistant vacuum bag, vacuumize, seal.
8. with vacuum packaging bag, put into the sterilization still and keep 110 ℃, sterilization in 15 minutes.Take out, the product package of packing into after the cooling, warehouse-in.The product value preserving phase is more than 6 months.
9. product organoleptic quality: color and luster: tangerine brown to dark red brown; Local flavor: sugariness is moderate, and sweet and glutinous is good to eat, has the peculiar flavour of osmanthus sweet lotus root; Quality: pliability is moderate.
Embodiment five:
1. Xian glutinous rice is 135 kilograms, uses 40-50 ℃ of emerge in worm water 2 hours, drains away the water, and uses 40-50 ℃ of emerge in worm water 2 hours again, refers to rice to be pressed from both sides broken to two.Take out rice, draining is little moistening, standby to the surface.
2. get 1000 kilograms of the lotus roots of gathering spring, rhizoma nelumbinis is cut in clean peeling, and is standby.
3. get 15 kilograms in edible sodium chloride, 2.25 kilograms of edible citric acids, 0.75 kilogram of D-sodium isoascorbate is blended into 1482 kg of water, uniform dissolution in 2 cubic metres stainless steel dosage bunker, preparation colour protecting liquid.
Cut during 1000 kilograms of old lotus roots of rhizoma nelumbinis put in 3 cubic metres of stainless steel tanks cleaning peeling, add colour protecting liquid submergence lotus rhizome, soak and protected look 40 minutes.Taking-up drains surface water.
4. push up 2 centimeters with stainless steel knife in the big end distance of rhizoma nelumbinis and cut the lotus root lid, the glutinous rice behind immersion, the draining is poured in the lotus root hole.Connect lotus root body and lotus root lid with toothpick, envelope lotus root lid.
5. the lotus root that will seal lotus root lid is put into food steamer and steams 10 minutes, takes out, and puts into 0.8 cubic metre of steam copper of 4 volumes respectively and adds poach 5 minutes.
6. get 320 kilograms of high maltose syrups, 0.96 kilogram of edible citric acid, 1.28 kilograms of acesulfame potassiums, 2.56 kilograms of sorbierites, sweet osmanthus does 3.2 kilograms, converts 1272 kilograms in water, is made into the candy liquid of low-sugar type.The lotus root that poach is crossed is put into 3 cubic metres of stainless steel steam coppers, add candy liquid to liquid level and exceed about 1 centimetre of lotus root face.After steam copper is opened big steam earlier and boiled, turn down again that steam is little to boil about 4.5 hours.
7. with the candied lotus root after the boiling, take out drop desaccharification liquid, cooling.Section is weighed, and per 500 grams are put into high temperature resistant vacuum bag, vacuumize, seal.
8. with vacuum packaging bag, put into the sterilization still and keep 110 ℃, sterilization in 15 minutes.Take out, the product package of packing into after the cooling, warehouse-in.The product value preserving phase is more than 6 months.
9. product organoleptic quality: color and luster: tangerine brown to dark red brown; Local flavor: sugariness is moderate, and sweet and glutinous is good to eat, has the peculiar flavour of osmanthus sweet lotus root; Quality: pliability is moderate.
Embodiment six:
1. glutinous rice is 135 kilograms, uses 40-50 ℃ of emerge in worm water 2 hours, drains away the water, and uses 40-50 ℃ of emerge in worm water 2 hours again, refers to rice to be pressed from both sides broken to two.Take out glutinous rice, draining is little moistening, standby to the surface.
2. get 1000 kilograms of the tender lotus roots of freshly harvested, rhizoma nelumbinis is cut in clean peeling, and is standby.
3. get 15 kilograms in edible sodium chloride, 2.25 kilograms of edible citric acids, 0.75 kilogram of D-sodium isoascorbate is blended into 1482 kg of water, uniform dissolution in 2 cubic metres stainless steel dosage bunker, preparation colour protecting liquid.
Cut during 1000 kilograms of tender lotus roots of rhizoma nelumbinis put in 2.5 cubic metres of stainless steel tanks cleaning peeling, add colour protecting liquid submergence lotus rhizome, soak and protected look 40 minutes, take out and drain surface water.
4. push up 2 centimeters with stainless steel knife in the big end distance of rhizoma nelumbinis and cut the lotus root lid, the glutinous rice behind immersion, the draining is poured in the lotus root hole.Connect lotus root body and lotus root lid with toothpick, envelope lotus root lid.
5. the lotus root that will seal lotus root lid is put into food steamer and steams 10 minutes, takes out, and puts into 4 steam coppers respectively and adds poach 3 minutes.(0.8 cubic metre of each steam copper volume).
6. get 320 kilograms of high maltose syrups, 0.96 kilogram of edible citric acid, 1.28 kilograms of acesulfame potassiums, 2.56 kilograms of sorbierites, sweet osmanthus does 3.2 kilograms, converts 1272 kilograms in water, is made into the candy liquid of low-sugar type.The lotus root that poach is crossed is put into 2.5 cubic metres of stainless steel steam coppers, add candy liquid to liquid level and exceed about 1 centimetre of lotus root face.After steam copper is opened big steam earlier and boiled, turn down again that steam is little to boil about 3.5 hours.
7. with the candied lotus root after the boiling, take out drop desaccharification liquid, cooling.Be cut into the thin slice of 0.8 cm thick, weigh, per 400 grams are put into high temperature resistant vacuum bag, vacuumize, seal.
8. vacuum packaging bag is put into the sterilization still and is kept 110 ℃, sterilization in 15 minutes.Take out, the product package of packing into after the cooling, warehouse-in.The product value preserving phase is more than 6 months.
9. product organoleptic quality: color and luster: tangerine brown to dark red brown; Local flavor: sugariness is moderate, and sweet and glutinous is good to eat, has the peculiar flavour of osmanthus sweet lotus root; Quality: pliability is moderate.
Embodiment seven:
1. glutinous rice is 135 kilograms, uses 40-50 ℃ of emerge in worm water 2 hours, drains away the water, and uses 40-50 ℃ of emerge in worm water 2 hours again, refers to rice to be pressed from both sides broken to two.Take out glutinous rice, draining is little moistening, standby to the surface.
2. get 1000 kilograms of the tender lotus roots of freshly harvested, rhizoma nelumbinis is cut in clean peeling, and is standby.
3. get 15 kilograms in edible sodium chloride, 2.25 kilograms of edible citric acids, 0.75 kilogram of D-sodium isoascorbate is blended into 1482 kg of water, uniform dissolution in 2 cubic metres stainless steel dosage bunker, preparation colour protecting liquid.
Cut during 1000 kilograms of tender lotus roots of rhizoma nelumbinis put in 3 cubic metres of stainless steel tanks cleaning peeling, add colour protecting liquid submergence lotus rhizome, soak and protected look 40 minutes.Taking-up drains surface water.
4. push up 2 centimeters with stainless steel knife in the big end distance of rhizoma nelumbinis and cut the lotus root lid, the glutinous rice behind immersion, the draining is poured in the lotus root hole.Connect lotus root body and lotus root lid with toothpick, envelope lotus root lid.
5. the lotus root that will seal lotus root lid is put into food steamer and steams 10 minutes, takes out, and puts into 4 steam coppers respectively and adds poach 5 minutes.(0.8 cubic metre of each steam copper volume).
6. get 320 kilograms of high maltose syrups, 0.96 kilogram of edible citric acid, 1.28 kilograms of acesulfame potassiums, 2.56 kilograms of sorbierites, sweet osmanthus does 3.2 kilograms, converts 1272 kilograms in water, is made into the candy liquid of low-sugar type.The lotus root that poach is crossed is put into 2.4 cubic metres of stainless steel steam coppers, add candy liquid to liquid level and exceed about 1 centimetre of lotus root face.After steam copper is opened big steam earlier and boiled, turn down again that steam is little to boil about 3.5 hours.
7. with the candied lotus root after the boiling, take out drop desaccharification liquid, cooling.Lotus root after the candy system is sub-packed in the resistant to elevated temperatures vacuum bag by saving naturally, vacuumizes, seals.
8. will pack the back candied lotus root, put into 110 ℃ of sterilization stills, keep sterilization in 15 minutes.Take out, the product package of packing into after the cooling, warehouse-in.The product value preserving phase is more than 6 months.
9. product organoleptic quality: color and luster: tangerine brown to dark red brown; Local flavor: sugariness is moderate, and sweet and glutinous is good to eat, has the peculiar flavour of osmanthus sweet lotus root; Quality: pliability is moderate.
Embodiment eight:
1. glutinous rice is 135 kilograms, uses 40-50 ℃ of emerge in worm water 2 hours, drains away the water, and uses 40-50 ℃ of emerge in worm water 2 hours again, refers to rice to be pressed from both sides broken to two.Take out glutinous rice, draining is little moistening, standby to the surface.
2. get 1000 kilograms of the old lotus roots of gathering winter, rhizoma nelumbinis is cut in clean peeling, and is standby.
3. get 15 kilograms in edible sodium chloride, 2.25 kilograms of edible citric acids, 0.75 kilogram of D-sodium isoascorbate is blended into 1482 kg of water, uniform dissolution in 2 cubic metres stainless steel dosage bunker, preparation colour protecting liquid.
Cut during 1000 kilograms of old lotus roots of rhizoma nelumbinis put in 3 cubic metres of stainless steel tanks cleaning peeling, add colour protecting liquid submergence lotus rhizome, soak and protected look 40 minutes.Taking-up drains surface water.
4. push up 2 centimeters with stainless steel knife in the big end distance of rhizoma nelumbinis and cut the lotus root lid, the glutinous rice behind immersion, the draining is poured in the lotus root hole.Connect lotus root body and lotus root lid with toothpick, envelope lotus root lid.
5. the lotus root that will seal lotus root lid is put into food steamer and steams 10 minutes, takes out, and puts into 4 steam coppers respectively and adds poach 3 minutes.(0.8 cubic metre of each steam copper volume).
6. get 320 kilograms of high maltose syrups, 0.96 kilogram of edible citric acid, 1.28 kilograms of acesulfame potassiums, 2.56 kilograms of sorbierites, sweet osmanthus does 3.2 kilograms, converts 1272 kilograms in water, is made into the candy liquid of low-sugar type.The lotus root that poach is crossed is put into 3 cubic metres of stainless steel steam coppers, add candy liquid to liquid level and exceed 1 centimetre in lotus root face.After steam copper is opened big steam earlier and boiled, turn down again that steam is little to boil about 4.5 hours.
7. with the candied lotus root after the boiling, take out drop desaccharification liquid, cooling.Lotus root after the candy system is sub-packed in the resistant to elevated temperatures vacuum bag by saving naturally, vacuumizes, seals.
8. will pack the back candied lotus root, put into 110 ℃ of sterilization stills, keep sterilization in 15 minutes.Take out, the product package of packing into after the cooling, warehouse-in.The product value preserving phase is more than 6 months.
9. product organoleptic quality: color and luster: tangerine brown to dark red brown; Local flavor: sugariness is moderate, and sweet and glutinous is good to eat, has the peculiar flavour of osmanthus sweet lotus root; Quality: pliability is moderate.
Embodiment nine:
1. glutinous rice is 135 kilograms, uses 40-50 ℃ of emerge in worm water 2 hours, drains away the water, and uses 40-50 ℃ of emerge in worm water 2 hours again, refers to rice to be pressed from both sides broken to two.Take out glutinous rice, draining is little moistening, standby to the surface.
2. gather winter 1000 kilograms of old lotus roots in the lotus root pool, rhizoma nelumbinis is cut in clean peeling, and is standby.
3. get 15 kilograms in edible sodium chloride, 2.25 kilograms of edible citric acids, 0.75 kilogram of D-sodium isoascorbate is blended into 1482 kg of water, uniform dissolution in 2 cubic metres stainless steel dosage bunker, preparation colour protecting liquid.
Cut during 1000 kilograms of old lotus roots of rhizoma nelumbinis put in 3 cubic metres of stainless steel tanks cleaning peeling, add colour protecting liquid submergence lotus rhizome, soak and protected look 40 minutes.Taking-up drains surface water.
4. push up 2 centimeters with stainless steel knife in the big end distance of rhizoma nelumbinis and cut the lotus root lid, the glutinous rice behind immersion, the draining is poured in the lotus root hole.Connect lotus root body and lotus root lid with thin bamboo let, envelope lotus root lid.
5. the lotus root that will seal lotus root lid is put into food steamer and steams 10 minutes, takes out, and puts into 0.8 cubic metre of steam copper of 4 volumes respectively and adds poach 3 minutes.
6. get 253 kilograms of high maltose syrups, 0.57 kilogram of edible citric acid, 0.76 kilogram of acesulfame potassium, 1.52 kilograms of sorbierites, 744 kilograms in water is made into the candy liquid of low-sugar type, be blended into last time use after through in the candy liquid of low-sugar type that filters.The lotus root that poach is crossed is put into 3 cubic metres of stainless steel steam coppers, add candy liquid to liquid level and exceed about 1 centimetre of lotus root face.After steam copper is opened big steam earlier and boiled, turn down again that steam is little to boil about 4.5 hours.
7. with the candied lotus root after the boiling, take out drop desaccharification liquid, cooling.Be cut into the thin slice of about 0.5 cm thick, weigh, per 300 grams are put into high temperature resistant vacuum bag, vacuumize, seal.
8. with vacuum packaging bag, put into the sterilization still and keep 110 ℃, sterilization in 15 minutes.Take out, the product package of packing into after the cooling, warehouse-in.
9. product organoleptic quality: color and luster: tangerine brown to dark red brown; Local flavor: sugariness is moderate, and sweet and glutinous is good to eat, has the peculiar flavour of osmanthus sweet lotus root; Quality: pliability is moderate.The product value preserving phase is more than 6 months.
The above is the preferred embodiments of the present invention only, is not limited to the present invention, and for a person skilled in the art, the present invention can have various changes and variation.All any modifications of being done within the spirit and principles in the present invention, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. the production method of a glutinous rice lotus rhizome with low sugar, it is characterized in that: the lotus root that will clean peeling is put into the colour protecting liquid submergence of being made up of weight ratio sodium chloride 1.0, citric acid 0.15, D-sodium isoascorbate 0.05, water 98.8 and protected look 40 minutes, drains surface water after the taking-up; The colour protecting liquid consumption is 1.3-1.6 a times of lotus root weight; The glutinous rice that water logging was steeped pours in the lotus root; Steam then, poach; Put into again that to consist of the candy liquid of low-sugar type that high maltose syrup 20, acesulfame potassium 0.08, sorbierite 0.16, sweet osmanthus that citric acid 0.06, content are solid content 〉=75%, DE 〉=42% do 0.20, water 79.5 is formed by weight ratio candy; The consumption of candy liquid is 1.6-1.8 a times of raw material lotus root weight; Used candy liquid repeatedly uses after can replenishing liquid glucose; Candied lotus root after the boiling, the sterilization of sterilization still is put in vacuum packaging, and glutinous rice lotus rhizome with low sugar is made in cooling.
2. the production method of glutinous rice lotus rhizome with low sugar according to claim 1 is characterized in that: will irritate a rice lotus root and put into steamer and steam 10 minutes, put into the pot poach then 3～5 minutes.
3. the production method of glutinous rice lotus rhizome with low sugar according to claim 1 is characterized in that: in the candy liquid of poach lotus root submergence low-sugar type, boil with big fire, then boiled 3.5～4.5 hours with little fire is little.
4. the production method of glutinous rice lotus rhizome with low sugar according to claim 1 is characterized in that: the weight that used candy liquid replenishes liquid glucose equals the weight of original lotus root.
5. the production method of glutinous rice lotus rhizome with low sugar according to claim 1 is characterized in that: vacuum-packed low-sugar type candied lotus root is put into 110 ℃ of sterilizations of sterilization still 10～15 minutes, take out cooling, vanning then.
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| CN103349243A (en) * | 2013-06-27 | 2013-10-16 | 天长市白塔湖食品有限公司 | Sticky rice filled lotus root and preparation method thereof |
| CN103494055A (en) * | 2013-08-16 | 2014-01-08 | 霍邱县龙华食品有限责任公司 | Production technology of fragrant and glutinous lotus root |
| CN103829180B (en) * | 2014-03-13 | 2015-06-24 | 江苏里下河地区农业科学研究所 | A kind of processing method of irradiated and preserved glutinous rice lotus root |
| CN103989112A (en) * | 2014-05-19 | 2014-08-20 | 曹红云 | Slightly bitter lotus root cake brewed by flower juice, and preparation method of cake |
| CN106819990A (en) * | 2016-12-30 | 2017-06-13 | 三只松鼠股份有限公司 | A kind of Steamed Lotus Root Stuffed with Sweet Sticky Rice and preparation method thereof |
| CN106858443A (en) * | 2017-04-06 | 2017-06-20 | 西华大学 | A kind of fried winter bamboo shoots' splices and preparation method thereof |
| CN110623231A (en) * | 2019-11-01 | 2019-12-31 | 华中农业大学 | A kind of processing method of glutinous rice lotus root with low calorie |
| CN112826055A (en) * | 2021-02-20 | 2021-05-25 | 扬州天成食品有限公司 | Preparation method of sweet osmanthus and glutinous rice lotus root |
| CN113303453A (en) * | 2021-06-11 | 2021-08-27 | 北京必盛博科投资有限公司 | Preparation method of normal-temperature glutinous rice lotus root food |
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| CN1994141A (en) * | 2006-12-15 | 2007-07-11 | 江南大学 | Method for preparing recombined lotus root with steamed sticky rice |
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