阅读说明：本技术 一种莲子的加工方法 (Processing method of lotus seeds ) 是由 胡银香 于 2020-12-28 设计创作，主要内容包括：本发明属于食品加工技术领域,尤其为一种莲子的加工方法,包括如下步骤：莲蓬采摘：采收新鲜荷花原生的、完整性好的、大小相同的成熟莲蓬,去壳、去膜、去除莲芯,解剖成莲子,洗净沥干水分后备用；佐料制备：选用优质蜂蜜和淀粉,按重量比为1：1的比例混合后搅拌均匀,配制成佐料备用；采用优质蜂蜜和淀粉作为佐料,制作过程中不添加任何添加剂,安全性高；采用预煮,冷水冷却,速冻的工艺,最大限度的保持了莲子特有的营养和色泽,大大延长了莲子的贮藏期,制作的即食干莲子口感酥软,颜色纯正,形状好,营养丰富、有利于人体消化吸收利用,保存期可以达到12-18个月。(The invention belongs to the technical field of food processing, and particularly relates to a lotus seed processing method, which comprises the following steps: picking lotus seedpod: harvesting fresh lotus seedpods which are native, good in integrity and same in size, removing shells, membranes and plumula Nelumbinis, dissecting the lotus seedpods into lotus seeds, cleaning and draining water for later use; preparing seasonings: selecting high-quality honey and starch according to a weight ratio of 1: 1, uniformly stirring the mixture to prepare seasoning for later use; high-quality honey and starch are used as seasonings, no additive is added in the preparation process, and the safety is high; the technology of pre-boiling, cold water cooling and quick freezing is adopted, the unique nutrition and color of the lotus seeds are maintained to the maximum extent, the storage period of the lotus seeds is greatly prolonged, the prepared instant dried lotus seeds are soft in taste, pure in color, good in shape, rich in nutrition, beneficial to digestion and absorption of human bodies, and the storage life can reach 12-18 months.)

1. A processing method of lotus seeds is characterized in that: the method comprises the following steps:

s1, picking lotus seedpods: harvesting fresh lotus seedpods which are native, good in integrity and same in size, removing shells, membranes and plumula Nelumbinis, dissecting the lotus seedpods into lotus seeds, cleaning and draining water for later use;

s2, preparing seasonings: selecting high-quality honey and starch according to a weight ratio of 1: 1, uniformly stirring the mixture to prepare seasoning for later use;

s3, peeling lotus seeds: adding lotus seeds into clear water at 35-50 ℃, carrying out ultrasonic treatment for 10min, removing the peel of the lotus seeds at the ambient temperature of 23-24 ℃, and reserving the coating on the surface of the lotus seeds to prepare the lotus seeds for later use;

s4, precooking: pre-boiling for 3 hours at the temperature of 105-110 ℃, quickly cooling in cold water, and draining;

s5, mixing raw materials: mixing the lotus seeds and the seasonings according to the weight ratio of 85-95 kg to 1.2-1.6 kg, and uniformly stirring to obtain mixed seasonings;

s6, drying and seasoning: baking peeled lotus seeds at 55-70 ℃ for 2.2-2.8h, uniformly coating mixed seasonings on the surfaces of the lotus seeds after baking, raising the temperature by 6 ℃ every half hour until the temperature is raised to 85 ℃, and continuously drying for 3 hours;

s7, packaging products: packaging and sealing the dried lotus seeds by adopting self-sealing bags, vacuum bags or edible plastic bags, wherein the packaging weight of each bag is formulated according to the requirements of customers;

s8, quick-freezing of the product: putting the packaged lotus seeds into a freezing chamber at the temperature of-18 to-23 ℃ for freezing for 9 to 10 hours;

s9, product storage: and (3) putting the quick-frozen lotus seeds into a freezing chamber for storage, wherein the temperature of the freezing chamber is-12 to-16 ℃, the storage and quality guarantee time is 12 to 18 months, and a refrigerated truck is adopted for transportation.

2. The processing method of lotus seeds according to claim 1, characterized in that: in step S1, the lotus seedpod surface is not changed to green brown, the lotus seed skin is light green, and the lotus seed is peeled off in time after the developed and plump fresh lotus seedpod is picked up, wherein the maturity is 7-8.

3. The processing method of lotus seeds according to claim 1, characterized in that: and S6, screening the lotus seeds with different grain sizes by using a screening machine after drying, and separately placing.

4. The processing method of lotus seeds according to claim 1, characterized in that: and (S7) respectively putting the lotus seeds with different grain sizes into a sterilization box for sterilization after screening.

5. A processing method of lotus seeds according to claim 4, characterized in that: respectively packaging the lotus seeds with different grain diameters after sterilization.

6. The processing method of lotus seeds according to claim 1, characterized in that: the power of the ultrasonic treatment in the step S3 is 755-840W, and the frequency of the ultrasonic treatment is 22-28 kHz.

7. The processing method of lotus seeds according to claim 1, characterized in that: the seasoning can also be added with maltodextrin and high fructose syrup.

8. A processing method of lotus seeds according to claim 7, characterized in that: the mass numbers of the maltodextrin and the high fructose corn syrup are respectively 10-15% and 15-25%.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a processing method of lotus seeds.

Background

Lotus seed, a seed of the aquatic herbaceous plant Nelumbo nucifera Gaertn of Nymphaeaceae. Also called as white lotus, lotus seed and lotus pulp. Lotus, also called lotus, ganoderma, lotus seeds, is a small nut. Is elliptical, oval or oval, and has different sizes according to species, no odor, sweet and slightly astringent taste; the lotus seed is good at tonifying five internal organs, and is beneficial to the qi and blood of twelve meridians, so that the qi and blood are smooth and not rotten, the oxinoid alkaloid contained in the lotus seed has an inhibiting effect on nasopharyngeal carcinoma, all of which form the cancer prevention and anticancer nutritional health-care function of the lotus seed, the alkaloid contained in the lotus seed core has a remarkable heart strengthening effect, the oxinoid has strong calcium resistance and arrhythmia resistance, the raffinose contained in the lotus seed is a tonic suitable for both children and adults, and is a good nutritional product for people with chronic diseases, postpartum diseases or old physical weakness, and the lotus seed with the core can clear away heart fire and freckles and can not be decocted for a long time;

the lotus seeds are most prohibited to be affected with damp and heat, and are easy to be damaged by worms, and the bitter taste of lotus cores can permeate into lotus meat when being heated, so that the lotus seeds are stored in dry and comfortable places. Once the lotus seeds are affected with damp and grow insects, the lotus seeds are immediately dried in the sun or baked with fire, the lotus seeds need to be spread and dried in the air for two days after being dried in the sun, and the lotus seeds are collected after the hot air is completely dispersed and cooled. The color and the meat quality of the lotus seeds which are baked in the sun are influenced, the flavor is greatly reduced after the lotus seeds are boiled, and meanwhile, the drug effect is also influenced to a certain extent.

The fresh lotus seeds are not only good to eat, but also have the medicinal values of nourishing the heart, soothing the nerves, strengthening the brain, promoting intelligence, eliminating fatigue and the like, thereby being popular with people. Summer and autumn are seasons when the lotus seeds are ripe in batches, and the fresh and tender lotus seeds enable people to be full of happiness. However, the picking time of fresh and tender lotus seeds is short, and the fresh and tender lotus seeds cannot be eaten after the lotus seeds are well cooked into old lotus seeds in late July of the lunar calendar. In order to prolong the preservation time of fresh and tender lotus seeds, people mainly adopt the preservation methods of adding chemical agents, adopting inert gas, refrigerating and the like in the prior art, the picked fresh lotus seeds can be preserved for 10 to 20 days generally, the maximum preservation time is not more than 3 months, the preservation time is short, and the requirements of vast consumers on eating the fresh and tender lotus seeds in winter or before and after the spring festival can not be met. In addition, the existing preservation methods have complex operation process and can not ensure the taste, color and appearance of fresh lotus seeds; the loss of fresh lotus seed juice and nutrient components, the color of the lotus seed becomes grey, the appearance of the lotus seed is shriveled, the lotus seed is astringent and bitter after being eaten, the taste is poor, and a consumer can not feel the sweet and crisp taste of the fresh lotus seed.

Therefore, the technical field provides a processing method of lotus seeds to solve the problems in the background.

Disclosure of Invention

To solve the problems set forth in the background art described above. The invention provides a processing method of lotus seeds, which is free from adding chemical agents and additives and has the characteristics of safety, freshness, easy storage and eating.

In order to achieve the purpose, the invention provides the following technical scheme: a processing method of lotus seeds comprises the following steps:

s1, picking lotus seedpods: harvesting fresh lotus seedpods which are native, good in integrity and same in size, removing shells, membranes and plumula Nelumbinis, dissecting the lotus seedpods into lotus seeds, cleaning and draining water for later use;

s2, preparing seasonings: selecting high-quality honey and starch according to a weight ratio of 1: 1, uniformly stirring the mixture to prepare seasoning for later use;

s3, peeling lotus seeds: adding lotus seeds into clear water at 35-50 ℃, carrying out ultrasonic treatment for 10min, removing the peel of the lotus seeds at the ambient temperature of 23-24 ℃, and reserving the coating on the surface of the lotus seeds to prepare the lotus seeds for later use;

s4, precooking: pre-boiling for 3 hours at the temperature of 105-110 ℃, quickly cooling in cold water, and draining;

s5, mixing raw materials: mixing the lotus seeds and the seasonings according to the weight ratio of 85-95 kg to 1.2-1.6 kg, and uniformly stirring to obtain mixed seasonings;

s6, drying and seasoning: baking peeled lotus seeds at 55-70 ℃ for 2.2-2.8h, uniformly coating mixed seasonings on the surfaces of the lotus seeds after baking, raising the temperature by 6 ℃ every half hour until the temperature is raised to 85 ℃, and continuously drying for 3 hours;

s7, packaging products: packaging and sealing the dried lotus seeds by adopting self-sealing bags, vacuum bags or edible plastic bags, wherein the packaging weight of each bag is formulated according to the requirements of customers;

s8, quick-freezing of the product: putting the packaged lotus seeds into a freezing chamber at the temperature of-18 to-23 ℃ for freezing for 9 to 10 hours;

s9, product storage: and (3) putting the quick-frozen lotus seeds into a freezing chamber for storage, wherein the temperature of the freezing chamber is-12 to-16 ℃, the storage and quality guarantee time is 12 to 18 months, and a refrigerated truck is adopted for transportation.

Preferably, in step S1, the lotus seedpod surface is not changed to green brown, the lotus seed skin is light green, and the ripeness is 7 to 8, and the lotus seedpod is peeled off in time after being picked up.

Preferably, the dried lotus seeds in step S6 are sieved by a sieving machine and placed separately.

Preferably, the lotus seeds with different particle sizes after being screened in step S7 are respectively placed in a sterilization box for sterilization.

Preferably, the lotus seeds with different grain diameters are respectively packaged after sterilization.

Preferably, the power of the ultrasonic treatment in the step S3 is 755-840W, and the frequency of the ultrasonic treatment is 22-28 kHz.

Preferably, maltodextrin and high fructose corn syrup can be added into the seasoning.

Preferably, the mass numbers of the maltodextrin and the high fructose corn syrup are 10-15% and 15-25%, respectively.

Compared with the prior art, the invention has the beneficial effects that:

1. high-quality honey and starch are used as seasonings, no additive is added in the preparation process, and the safety is high; the technology of pre-boiling, cold water cooling and quick freezing is adopted, the unique nutrition and color of the lotus seeds are kept to the maximum extent, the storage period of the lotus seeds is greatly prolonged, the prepared instant dried lotus seeds are soft in taste, pure in color, good in shape, rich in nutrition, beneficial to digestion and absorption of human bodies, and the storage life can reach 12-18 months;

2. the maltodextrin and the high fructose corn syrup are added into the seasoning, so that the original color and the original shape of the fresh lotus seeds can be kept, the lotus seeds are fresh, crisp, fragrant and sweet when being eaten, have original flavor and taste, are rich in various vitamins, and increase the nutritional ingredients, so that consumers can enjoy the fresh and tender lotus seeds all the year round. The fresh-keeping preparation method of the fresh lotus seeds is free of any preservative and preservative, does not need inert gas fresh keeping, is clean and environment-friendly, is simple to operate, enables countries and regions not producing the lotus seeds to taste the delicious fresh and tender lotus seeds, and solves the problems that the operation process of the existing fresh-keeping technology is complex, the taste, color and appearance of the fresh lotus seeds cannot be guaranteed, the fresh lotus seed juice and the nutritional ingredients are easily lost, the fresh-keeping time is too short, and the requirements of vast consumers on eating the fresh and tender lotus seeds before and after spring festival can not be met;

3. the sterilization treatment is carried out before packaging, the safety of food preparation is enhanced, the sterilization treatment is carried out, the food is screened according to the particle size, the food is packaged according to size classification, and the quality is high.

Drawings

The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:

FIG. 1 is a schematic view of the process of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

Referring to fig. 1, the present invention provides the following technical solutions: a processing method of lotus seeds comprises the following steps:

s1, picking lotus seedpods: harvesting fresh lotus seedpods which are native, good in integrity and same in size, removing shells, membranes and plumula Nelumbinis, dissecting the lotus seedpods into lotus seeds, cleaning and draining water for later use;

s2, preparing seasonings: selecting high-quality honey and starch according to a weight ratio of 1: 1, uniformly stirring the mixture to prepare seasoning for later use;

s3, peeling lotus seeds: adding semen Nelumbinis into 35 deg.C clear water, performing ultrasonic treatment for 10min, removing the outer skin of semen Nelumbinis at 23 deg.C, and keeping the coating on the surface of semen Nelumbinis to obtain semen Nelumbinis;

s4, precooking: precooking at 105 deg.C for 3 hr, rapidly cooling in cold water, and draining;

s5, mixing raw materials: mixing the lotus seed and the seasoning according to the weight ratio of 85 kg to 1.2 kg, and uniformly stirring to prepare a mixed seasoning;

s6, drying and seasoning: baking peeled lotus seeds for 2.2h at 55 ℃, uniformly coating mixed seasonings on the surfaces of the lotus seeds after baking, raising the temperature by 6 ℃ every half hour until the temperature is raised to 85 ℃, and continuously drying for 3 h;

s7, packaging products: packaging and sealing the dried lotus seeds by adopting self-sealing bags, vacuum bags or edible plastic bags, wherein the packaging weight of each bag is formulated according to the requirements of customers;

s8, quick-freezing of the product: freezing the packaged lotus seeds in a freezing chamber at-18 ℃ for 9 hours;

s9, product storage: and (3) putting the quick-frozen lotus seeds into a freezing chamber for storage, wherein the temperature of the freezing chamber is-12 ℃, the storage shelf life is 12 months, and the transportation adopts a refrigerator car.

Specifically, in step S1, the lotus seedpod surface is not changed to green brown, the lotus seed skin is light green, and the ripeness is 7 to 8, and the plump fresh lotus seedpod is peeled off in time after being picked.

Specifically, the dried lotus seeds in step S6 are sieved by a sieving machine and placed separately.

Specifically, the lotus seeds with different particle sizes are respectively placed into a sterilization box for sterilization after being screened in the step S7.

Specifically, the lotus seeds with different grain diameters are respectively packaged after sterilization.

Specifically, the power of the ultrasonic treatment in step S3 was 755W, and the frequency of the ultrasonic treatment was 22 kHz.

Specifically, maltodextrin and high fructose syrup can be added into the seasoning.

Specifically, the mass numbers of maltodextrin and high fructose corn syrup are 10% and 15%, respectively.

Example 2

Referring to fig. 1, the present invention provides the following technical solutions: a processing method of lotus seeds comprises the following steps:

s1, picking lotus seedpods: harvesting fresh lotus seedpods which are native, good in integrity and same in size, removing shells, membranes and plumula Nelumbinis, dissecting the lotus seedpods into lotus seeds, cleaning and draining water for later use;

s2, preparing seasonings: selecting high-quality honey and starch according to a weight ratio of 1: 1, uniformly stirring the mixture to prepare seasoning for later use;

s3, peeling lotus seeds: adding semen Nelumbinis into 50 deg.C clear water, performing ultrasonic treatment for 10min, removing the outer skin of semen Nelumbinis at 24 deg.C, and keeping the coating on the surface of semen Nelumbinis to obtain semen Nelumbinis;

s4, precooking: pre-boiling at 110 deg.C for 3 hr, rapidly cooling in cold water, and draining;

s5, mixing raw materials: mixing the lotus seed and the seasoning according to the weight ratio of 95 kg to 1.6 kg, and uniformly stirring to prepare a mixed seasoning;

s6, drying and seasoning: baking peeled lotus seeds for 2.8h at 70 ℃, uniformly coating mixed seasonings on the surfaces of the lotus seeds after baking, raising the temperature by 6 ℃ every half hour until the temperature is raised to 85 ℃, and continuously drying for 3 h;

s7, packaging products: packaging and sealing the dried lotus seeds by adopting self-sealing bags, vacuum bags or edible plastic bags, wherein the packaging weight of each bag is formulated according to the requirements of customers;

s8, quick-freezing of the product: freezing the packaged lotus seeds in a freezing chamber at the temperature of 23 ℃ below zero for 10 hours;

s9, product storage: and (3) putting the quick-frozen lotus seeds into a freezing chamber for storage, wherein the temperature of the freezing chamber is-16 ℃, the storage and quality guarantee time is 18 months, and the transportation adopts a refrigerator car.

Specifically, in step S1, the lotus seedpod surface is not changed to green brown, the lotus seed skin is light green, and the ripeness is 7 to 8, and the plump fresh lotus seedpod is peeled off in time after being picked.

Specifically, the dried lotus seeds in step S6 are sieved by a sieving machine and placed separately.

Specifically, the lotus seeds with different particle sizes are respectively placed into a sterilization box for sterilization after being screened in the step S7.

Specifically, the lotus seeds with different grain diameters are respectively packaged after sterilization.

Specifically, the power of the ultrasonic treatment in step S3 was 840W, and the frequency of the ultrasonic treatment was 28 kHz.

Specifically, maltodextrin and high fructose syrup can be added into the seasoning.

Specifically, the mass numbers of maltodextrin and high fructose corn syrup are 15% and 25%, respectively.

Example 3

Referring to fig. 1, the present invention provides the following technical solutions: a processing method of lotus seeds comprises the following steps:

s1, picking lotus seedpods: harvesting fresh lotus seedpods which are native, good in integrity and same in size, removing shells, membranes and plumula Nelumbinis, dissecting the lotus seedpods into lotus seeds, cleaning and draining water for later use;

s2, preparing seasonings: selecting high-quality honey and starch according to a weight ratio of 1: 1, uniformly stirring the mixture to prepare seasoning for later use;

s3, peeling lotus seeds: adding semen Nelumbinis into clear water of 40 deg.C, performing ultrasonic treatment for 10min, removing the outer skin of semen Nelumbinis at 25 deg.C, and keeping the coating on the surface of semen Nelumbinis to obtain semen Nelumbinis;

s4, precooking: precooking at 108 deg.C for 3 hr, rapidly cooling in cold water, and draining;

s5, mixing raw materials: mixing the lotus seed and the seasoning according to the weight ratio of 90 kg to 1.4 kg, and uniformly stirring to prepare a mixed seasoning;

s6, drying and seasoning: baking peeled lotus seeds for 2.5h at 60 ℃, uniformly coating mixed seasonings on the surfaces of the lotus seeds after baking, raising the temperature by 6 ℃ every half hour until the temperature is raised to 85 ℃, and continuously drying for 3 h;

s7, packaging products: packaging and sealing the dried lotus seeds by adopting self-sealing bags, vacuum bags or edible plastic bags, wherein the packaging weight of each bag is formulated according to the requirements of customers;

s8, quick-freezing of the product: freezing the packaged lotus seeds in a freezing chamber at the temperature of-20 ℃ for 12 hours;

s9, product storage: and (3) putting the quick-frozen lotus seeds into a freezing chamber for storage, wherein the temperature of the freezing chamber is-14 ℃, the storage and quality guarantee time is 15 months, and the transportation adopts a refrigerator car.

Specifically, in step S1, the lotus seedpod surface is not changed to green brown, the lotus seed skin is light green, and the ripeness is 7 to 8, and the plump fresh lotus seedpod is peeled off in time after being picked.

Specifically, the dried lotus seeds in step S6 are sieved by a sieving machine and placed separately.

Specifically, the lotus seeds with different particle sizes are respectively placed into a sterilization box for sterilization after being screened in the step S7.

Specifically, the lotus seeds with different grain diameters are respectively packaged after sterilization.

Specifically, the power of the ultrasonic treatment in step S3 was 800W, and the frequency of the ultrasonic treatment was 25 kHz.

Specifically, maltodextrin and high fructose syrup can be added into the seasoning.

Specifically, the mass numbers of maltodextrin and high fructose corn syrup are 13% and 20%, respectively.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation. The phrase "comprising a defined element does not exclude the presence of other identical elements in the process, method, article, or apparatus that comprises the element.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.