1. Dehydration and drying production process
Lotus root→de-sludge→peeling→cleaning→cutting→protective color→soaking→blanching→hanging slurry→hot air drying→metering, packaging→finished product. Â
Second, the operation points
1. Election: Select mature white lotus root with high yield, white color, flat product shape and no surface shrinkage.
2, peeling: If the product is best exported by hand, the quality of the product is better than mechanical peeling. Â
3, dicing: the size of the sputum block should be determined according to the requirements, the sputum block used for soup, the size is 3 × 5 cm is appropriate (too small does not meet the habit of lotus root soup, too much dehydration and drying, long dehydration, Easy browning, poor quality control). Â
4, color protection: dehydration and drying in the production process of browning, mainly occurs in peeling, dicing, drying before drying to 30% -40% moisture content. Therefore, after peeling and dicing, it should be soaked in the color protection liquid in time to protect the color (the color protection liquid is mainly composed of 0.1% sodium sulfite, 0.15% calcium chloride and citric acid with a pH of 3-4). Â
5. Soaking: The soaking time is generally controlled for more than 30 minutes as needed. Â
6, blanching: boiling water blanching 3-5 minutes to kill enzymes, control browning. Â
7. Hanging pulp: The hanging slurry is composed of color protection liquid plus 5% pure starch or modified starch. The purpose of hanging pulp is to prevent browning, and nitrite is susceptible to thermal decomposition due to long drying time. If the slurry is not hanged, when it is dried to a water content of 30% to 40%, the nitrite has been decomposed and the browning effect is not controlled. If the amount of nitrite is increased, the residual amount of sulfur dioxide in the product will exceed the standard. By rinsing the pulp, the starch occludes the nitrite in the interior, controls the release, slows down the decomposition rate, and achieves the purpose of preventing browning, and the starch does not adversely affect the product quality. Â
8. Drying: It is dried at medium temperature and medium speed to ensure that the surface of the product is flat and has no shrinkage. The temperature is controlled at 70 °C ± 5 °C, it takes 5 hours, the heat source uses steam to supply heat, and the hot air stove can also supply hot air. Â
Third, the quality indicators of dehydration and drying Â
(1) Color: white, and uniform inside and outside.
(2) Odor: Only the special aroma of lotus root, without any other odor.
(3) Organization state: the block shape is complete, the size is uniform, and the surface has no shrinkage or deformation phenomenon.
(4) Moisture: The moisture content of the dry water is less than or equal to 13%, and the rehydration is good.
(5) The sulfur dioxide content is less than or equal to 0.0015 ‰.
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