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CN-122004430-A - Production process for improving plumpness of longan pulp and crisp lotus seed in crisp longan lotus seed

CN122004430ACN 122004430 ACN122004430 ACN 122004430ACN-122004430-A

Abstract

The invention discloses a production process for improving the fullness of longan pulp and the crisp and crisp degree of lotus seeds in longan and lotus seed crisp, and belongs to the technical field of longan and lotus seed crisp. The process comprises the key steps of lotus seed pretreatment, low-temperature vacuum frying, longan pulp pretreatment, calcium chloride solution soaking, embedding, three-stage drying and the like. The detection shows that the product prepared by the optimal process (0.25wt% calcium chloride treatment+80 ℃ per 12h, 60 ℃ per 8h and 50 ℃ per 4h drying) has the lotus seed crispness degree as low as 4.2N, the sensory crispness degree score reaches 9.2 minutes (10 minutes), the hardness is reduced by 41.7 percent compared with the untreated group, the crispness degree score is improved by 41.5 percent, and the longan pulp plumpness is improved by more than 35 percent compared with the single drying process group. The product realizes the composite taste of 'external glutinous and internal crisp', has full shape and high edible safety.

Inventors

  • WEI JUNBIN
  • LI JIANGUANG
  • WANG JING
  • GUO DONGLIANG
  • HAN DONGMEI
  • HUANG SHILIAN
  • LV XINMIN

Assignees

  • 广东省农业科学院果树研究所

Dates

Publication Date
20260512
Application Date
20260316

Claims (7)

  1. 1. The production process for improving the fullness of longan pulp and the crispness of lotus seeds in the longan lotus seed crisps is characterized by comprising the following steps of: sequentially decocting and frying lotus seeds with water to obtain treated lotus seeds; soaking longan in calcium chloride solution to obtain treated longan pulp; Embedding the treated lotus seeds into the treated longan pulp, carrying out three-stage gradient drying, and then packaging to obtain the finished product.
  2. 2. The production process according to claim 1, characterized by the specific steps of: washing fresh lotus seeds with water, and then removing shells, seed coats and cores; stewing the treated lotus seeds in boiling water, draining and cooling; frying lotus seeds, draining grease, and cooling to obtain fried lotus seeds; Selecting fresh and intact longan fruits, removing shells and kernels, washing the longan pulp with water and draining; Soaking longan pulp in a calcium chloride solution, taking out and draining to obtain treated longan pulp; Embedding the fried lotus seeds into the treated longan pulp to obtain embedded longan lotus seeds to be crisp; and (3) carrying out three-stage gradient drying on the embedded longan lotus seed crisp, and then packaging to obtain a finished product.
  3. 3. The production process according to claim 1, wherein the concentration of the calcium chloride solution is 0.1-0.75 wt%.
  4. 4. A production process according to claim 3, characterized in that the concentration of the calcium chloride solution is 0.25wt%.
  5. 5. The production process according to claim 1, wherein the three-stage gradient drying comprises a first stage of drying at 75-85 ℃ for 10-14 h, a second stage of drying at 55-65 ℃ for 6-10 h, and a third stage of drying at 45-55 ℃ for 3-5 h.
  6. 6. The process according to claim 5, wherein the three-stage gradient drying comprises a first stage of drying at 80 ℃ for 12 hours, a second stage of drying at 60 ℃ for 8 hours, and a third stage of drying at 50 ℃ for 4 hours.
  7. 7. The production process according to claim 1, wherein the longan is selected from grass-seed longan, stone-stage longan or stored longan, and the lotus seed is selected from white lotus seed with through heart.

Description

Production process for improving plumpness of longan pulp and crisp lotus seed in crisp longan lotus seed Technical Field The invention belongs to the technical field of longan and lotus seed crisps, and particularly relates to a production process for improving the fullness of longan pulp and the crispness of lotus seeds in longan and lotus seed crisps. Background The lotus seeds are rich in protein, fat and carbohydrate and are rich in minerals necessary for human bodies, such as calcium, phosphorus, iron, zinc, magnesium, potassium and the like, the individual longan pulp is used as snack, the taste is sweet and greasy, the individual lotus seeds are slightly tasty, the taste is compact and difficult to chew after being directly dried, the lotus seeds are not suitable for being eaten directly, the lotus seeds are difficult to eat for children and old people, the lotus seeds with the lotus seeds removed from the cores are vacuum low-temperature fried and then clamped in the fresh and stoned longan pulp, the sweet taste of the longan pulp can neutralize the astringent taste of the lotus seeds when being eaten, and the taste of the longan pulp and the taste of the lotus seeds are complementary, so that the whole taste is sweet but not greasy and more harmonious. The lotus seed contains rich nutrients, contains protein 15-20 g per hundred g, carbohydrate 64 g, dietary fiber 10 g, and trace elements and minerals such as calcium, phosphorus, iron, zinc, magnesium and potassium essential to human body, and vitamins such as vitamin B group and vitamin E. Is beneficial to human body. Is one of the very popular nut foods. The longan lotus seed crisp is used as snack, is rich in nutrition, combines the rich sweet and mellow taste of longan pulp and the natural faint scent of lotus seeds, forms a compound flavor with rich layers, freshness and nature, and is deeply favored by consumers. However, in the existing processing technology of longan lotus seed crisp, a procedure of drying for a long time at a single temperature is generally adopted for achieving the purposes of drying and sterilization. The traditional drying mode is easy to cause crusting hardening of the surface of the longan pulp due to too fast water loss, internal water is blocked from migration, so that the appearance of the product is flat and the taste is stiff, and meanwhile, the lotus seeds wrapped in the product are fragile and easy to absorb moisture and regain moisture in a damp-heat environment in the later drying period, so that the crisp taste is lost. The technical bottleneck restricts the further improvement of the longan lotus seed crisp product in terms of shape, taste and shelf life quality. Based on this, the present invention has been proposed. Disclosure of Invention The invention aims to provide a production process for improving the fullness of longan pulp and the crispness of lotus seeds in the crispness of the longan pulp and the crispness of the lotus seeds, so as to solve the problems in the prior art. The invention skillfully solves the shaping problem of longan pulp and the crisp keeping problem of lotus seeds through the cooperation of calcium chloride treatment and three-stage gradient drying, and the prepared product has full shape, external glutinous and internal crisp and unique taste. In order to achieve the above object, the present invention provides the following solutions: the invention provides a production process for improving the fullness of longan pulp and the crispness of lotus seeds in the crisp longan lotus seeds, which comprises the following steps: sequentially decocting and frying lotus seeds with water to obtain treated lotus seeds; soaking longan in calcium chloride solution to obtain treated longan pulp; Embedding the treated lotus seeds into the treated longan pulp, carrying out three-stage gradient drying, and then packaging to obtain the finished product. Preferably, the specific steps are as follows: washing fresh lotus seeds with water, and then removing shells, seed coats and cores; stewing the treated lotus seeds in boiling water, draining and cooling; frying lotus seeds, draining grease, and cooling to obtain fried lotus seeds; Selecting fresh and intact longan fruits, removing shells and kernels, washing the longan pulp with water and draining; Soaking longan pulp in a calcium chloride solution, taking out and draining to obtain treated longan pulp; Embedding the fried lotus seeds into the treated longan pulp to obtain embedded longan lotus seeds to be crisp; and (3) carrying out three-stage gradient drying on the embedded longan lotus seed crisp, and then packaging to obtain a finished product. Preferably, the concentration of the calcium chloride solution is 0.1-0.75wt%. Preferably, the concentration of the calcium chloride solution is 0.25wt%. The longan pulp is soaked in 0.25wt% calcium chloride solution to obtain optimal parameters, so that calcium ions crosslink pectin in the longan pul