阅读说明：本技术 一种莲藕沙的制备方法 (Preparation method of lotus root sand ) 是由 张广诚 于 2020-05-19 设计创作，主要内容包括：本发明公开了一种莲藕沙的制备方法,包括蒸煮、研磨和制沙步骤。本发明工艺简单,最大可能的保留了莲藕的营养成分,具有浓郁的莲藕清香；无需加入过多的添加剂,使得莲藕沙具有较高的粘性,不松散,用途广泛,可以用于烘焙面点,制作汤圆；保质期长,不易变质,较现有技术中的产品保质期延长30％以上。(The invention discloses a preparation method of lotus root sand, which comprises the steps of stewing, grinding and sand making. The method has simple process, retains the nutrient components of the lotus root to the maximum extent, and has strong lotus root faint scent; excessive additives are not required to be added, so that the lotus root sand has high viscosity, is not loose, has wide application, and can be used for baking pastries and making sweet soup balls; the shelf life is long, the product is not easy to deteriorate, and the shelf life is prolonged by more than 30 percent compared with the product in the prior art.)

1. A preparation method of lotus root sand is characterized by comprising the following steps:

(1) and (3) cooking:

feeding the pretreated lotus roots into a cooking container for cooking, controlling the water surface to be 5-8cm higher than the lotus roots, controlling the temperature to be 110-120 ℃, controlling the time to be 50 minutes to 2 hours, and then cooling to room temperature for later use; pouring the lotus root soup in the cooking container into a stainless steel barrel for cooling for later use;

(2) grinding:

feeding the cooked lotus root into a grinding machine for grinding, wherein the grain size of the ground lotus root is controlled to be 80-100 meshes, and obtaining a lotus root sand semi-finished product;

(3) sand making

Accurately weighing white granulated sugar accounting for 30% of the total weight of the raw lotus roots and edible oil accounting for 35% of the total weight of the raw lotus roots, uniformly mixing one third of the edible oil with a half proportion of the white granulated sugar, adding lotus root soup accounting for 50-60% of the total weight of the raw lotus roots, stirring, adding the semi-finished lotus root sand, continuously stirring, and dividing the remaining oil and the white granulated sugar into three times when the lotus root sand begins to become sticky. Finally, adding an emulsifier which accounts for 0.01 to 0.15 percent of the total weight of the semi-finished lotus root sand, and boiling into a solid state;

(4) packaging and sterilizing

And (4) cooling the lotus root sand obtained in the step (3), filling into a cooking bag, vacuumizing, packaging and then sterilizing at high temperature.

2. The method for preparing lotus root paste according to claim 1, wherein fresh lotus roots from the current lunar calendar of September to the next lunar calendar of July are selected; peeling rhizoma Nelumbinis, removing nodes, and cleaning.

3. The method for preparing lotus root paste according to claim 1, wherein the washed lotus root is soaked in a water solution of 1: 1000 parts of citric acid water for standby, taking out the standby raw lotus root petals from the citric acid water before boiling, and cleaning with clear water again.

4. The method for preparing lotus root paste according to claim 1, wherein 25% of rock sugar and 15% of edible oil by weight of raw lotus root are further added in the step (2).

5. The method for preparing lotus root sand according to claim 1, wherein the moisture of the finished lotus root sand in the step (3) is controlled to be 15-20%, and the cooking time is 30-40 minutes.

6. The preparation method of lotus root sand as claimed in claim 4, wherein the step (3) is specifically as follows: accurately weighing edible oil accounting for 20% of the total weight of raw lotus roots, firstly adding 10% of edible oil into the lotus root soup juice accounting for 50-60% of the total weight of the raw lotus roots, stirring, then adding the lotus root sand semi-finished product, continuously stirring, adding the remaining edible oil for three times when the lotus root sand begins to become sticky, finally adding an emulsifier accounting for 0.01-0.15% of the total weight of the lotus root sand semi-finished product, and boiling into a solid state.

7. The preparation method of the lotus root paste as claimed in claim 1, wherein white granulated sugar is ground into 100 mesh powdered sugar; the edible oil is corn oil.

8. The method for preparing lotus root sand according to claim 1, wherein the temperature in the step (3) is controlled at 90-100 ℃.

9. The preparation method of lotus root paste as claimed in claim 1, wherein the time interval for adding the edible oil and/or the white granulated sugar in step (3) is 5 minutes.

10. The method for preparing lotus root starch according to claim 1, wherein the lotus root starch is sterilized in water vapor at 120 ℃ for 50 minutes in the step (4).

Technical Field

The application relates to the technical field of lotus root processing, in particular to a preparation method of lotus root sand.

Background

The lotus root contains a large amount of starch, protein, vitamin B, vitamin C, fat, carbohydrate and various mineral substances such as calcium, phosphorus, iron and the like, has fat and tender meat, is white, clean and rounded, tastes sweet and crisp in mouth feel, and can be comparable with pear when eaten raw. The traditional Chinese medicine believes that the lotus roots are uncooked to eat the lotus roots, so that the blood can be cooled and the blood stasis can be removed, the cooked lotus roots can tonify the heart and the kidney, the lotus roots have the effects of nourishing yin and blood, and can tonify the deficiency of the five internal organs, strengthen the muscles and bones, and enrich the blood.

As a food material, lotus root can be processed into various gourmets and also can be processed into various forms. The Chinese patent application CN108523045A discloses lotus root paste and a preparation method thereof, wherein lotus roots are used as main raw materials, and auxiliary materials such as eggs, vinegar, powdered sugar, edible oil, Chinese yam and the like are added to prepare the lotus root paste. The above methods have certain limitations. Firstly, a large amount of auxiliary materials are added into the lotus paste, the viscosity of the lotus paste is increased by utilizing eggs and Chinese yam, the original taste of lotus roots is lost due to more auxiliary materials, and the nutritional ingredients of the lotus roots are also greatly reduced. Secondly, the preparation technology is complex, needs a plurality of procedures such as boiling, pulping, frying and the like, and has higher cost and larger industrial production difficulty. Thirdly, the lotus paste is added with meat and egg food materials, so that the mixed stuffing has short preservation time, and if the preservation time is prolonged, a preservative must be added.

Disclosure of Invention

The application aims to provide a preparation method of lotus root sand, the method is simple in process, high in lotus root content and high in viscosity, various lotus root products are easy to produce, and the storage time is long.

The technical scheme provided by the application is as follows:

a preparation method of lotus root sand comprises the following steps:

(1) and (3) cooking:

feeding the pretreated lotus roots into a cooking container for cooking, controlling the water surface to be 5-8cm higher than the lotus roots, controlling the temperature to be 110-120 ℃, controlling the time to be 50 minutes to 2 hours, and then cooling to room temperature for later use; pouring the lotus root soup in the cooking container into a stainless steel barrel for cooling for later use;

(2) grinding:

feeding the cooked lotus root into a grinding machine for grinding, wherein the grain size of the ground lotus root is controlled to be 80-100 meshes, and obtaining a lotus root sand semi-finished product;

(3) sand making

Accurately weighing white granulated sugar accounting for 30% of the total weight of the raw lotus roots and edible oil accounting for 35% of the total weight of the raw lotus roots, uniformly mixing one third of the edible oil with a half proportion of the white granulated sugar, adding lotus root soup accounting for 50-60% of the total weight of the raw lotus roots, stirring, adding the semi-finished lotus root sand, continuously stirring, and dividing the remaining oil and the white granulated sugar into three times when the lotus root sand begins to become sticky. And finally, adding an emulsifier which accounts for 0.01-0.15% of the total weight of the semi-finished lotus root paste, and boiling into a solid state.

(4) Packaging and sterilizing

And (4) cooling the lotus root sand obtained in the step (3), filling into a cooking bag, vacuumizing, packaging and then sterilizing at high temperature.

Preferably, fresh lotus roots are selected from the current year lunar calendar of September to the next year lunar calendar of July; peeling rhizoma Nelumbinis, removing nodes, and cleaning.

Preferably, the washed lotus roots are soaked in a water bath of 1: 1000 parts of citric acid water for standby, taking out the standby raw lotus root petals from the citric acid water before boiling, and cleaning with clear water again.

Preferably, crystal sugar accounting for 25% of the weight of the raw lotus roots and edible oil accounting for 15% of the weight of the raw lotus roots are also added in the step (2). The crystal sugar is warm in nature, can nourish yin, promote the production of body fluid, moisten lung and relieve cough, and is more mellow in taste compared with white granulated sugar.

Preferably, the water content of the lotus root sand finished in the step (3) is controlled to be 15% -20%, and the cooking time is 30-40 minutes.

Preferably, step (3) is specifically: accurately weighing edible oil accounting for 20% of the total weight of raw lotus roots, firstly adding 10% of edible oil into the lotus root soup juice accounting for 50-60% of the total weight of the raw lotus roots, stirring, then adding the lotus root sand semi-finished product, continuously stirring, adding the remaining edible oil for three times when the lotus root sand begins to become sticky, finally adding an emulsifier accounting for 0.01-0.15% of the total weight of the lotus root sand semi-finished product, and boiling into a solid state.

Preferably, the white granulated sugar is ground into 100 meshes of powdered sugar; the edible oil is corn oil.

Preferably, the temperature of the step (3) is controlled to be 90-100 ℃, and the time interval of adding the edible oil and/or the white granulated sugar in batches is 5 minutes.

Preferably, the sterilization in step (4) is carried out in water vapor at 120 ℃ for 50 minutes.

The edible oil and the white granulated sugar powder are added for three times, so that the edible oil and the white granulated sugar powder are completely blended into the lotus root stuffing, and evaporation of water in the lotus root stuffing is facilitated. Otherwise, the lotus root stuffing is easily burnt, which is not beneficial to water volatilization, and the boiling time of the lotus root stuffing can be prolonged.

The method adopts a specific process flow, retains the nutrient components of the lotus root to the greatest extent, and has strong lotus root fragrance; excessive additives are not required to be added, so that the lotus root sand has high viscosity, is not loose, has wide application, and can be used for baking pastries and making sweet soup balls; the shelf life is long, the product is not easy to deteriorate, and the shelf life is prolonged by more than 30 percent compared with the product in the prior art.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions of the embodiments of the present application will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.