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Study on the Processing Technique of Food about Lotus Root Filled with Sweet_Scented Osmanthus, Sugar and Sticky Rice

Author: DengYuanXi
Tutor: ZengXiaoXiong
School: Nanjing Agricultural College
Course: Agricultural Extension
Keywords: Lotus root filled with sweet_scented osmanthus sugar and sticky rice Colour-protecting Texture profile analysis Staling
CLC: TS255.5
Type: Master's thesis
Year: 2011
Downloads: 37
Quote: 0
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Abstract


Lotus root filled with sticky rice is one of the traditional lotus root products in southern China, favored by consumers, especially in Xuzhou City Jiangsu province and Bengbu City Anhui province. All along,the production of lotus root filled with sticky rice mainly processed by troditional ways,but both the technique and quality of the production had some problems. On the one hand,the production must be eaten as sooner as possible for the short shelf-life because of browning and staling in processing and storage process; On the other hand, the sugar content is too high for the choosing of the sucrose or honey as sugar liquid during boiling out the production, the variety of the production is little, the quality in taste,color and flavors is uneven in troditional ways.Based on the above situation, relying on traditional ways of processing lotus root filled with sticky rice, we adopt scientific methods, improve through technology and technology innovation, study new ingredients and processing technology, made a new kind of osmanthus sugar lotus root food, solve glutinous rice traditional glutinous rice lotus root, make this problem products suitable for standardization and scale of industrial production, this to reduce the production cost, promote enterprise development of lotus root food is of great significance.1. Choice of the optimal technical parameters in protecting color and crisp keeping of lotus rootThis text aims at the lotus root easily browning during the processing and storing period, proceeding the preventing of discoloration experiment, Finally, the optimal processing of pretreatment for protecting color of lotus root was studied by using single factor and orthogonal experiment.The optimum proportions of sodium chloride, sodium crythorhate and citric acid were 1.0%,0.05% and 0.15%.So the best mmersing time was 40 min and the best ratio of materials to liquid is 1:5. The hardness of influencing lotus root filled with sticky rice was a key factors, so the lotus root must be treated with crisp-keeping agents after sterilization. The optimum technological condition was determined of lotus root was studied by experiment. So it must be dipping the lotus root in the liquid of 0.6%CaCl2 for 10min, and the ratio of materials to liquid is 1:3.2. Determination of the optimum technological conditions of lotus root filled with sticky rice foodThe research shows that the addition of sugar、time of boiling in sugar liquid、the addition of dry osmanthus and pasteurization condition are the critical factors which has significant influence for quality of the lotus root filled with sticky rice. According to the orthogonal experimental design,the optimum technological conditions of the lotus root filled with sticky rice was showed as following:the addition of sugar (0.06% citric acid +25% maltose syrup+0.008% Sucralose+1.6% iso-malto-oligosaccharide)、3.5h boiling in sugar liquid、1.0% dry osmanthus and the commercial sterile criterion after sterilized at 121℃for 10min.In the optimum operation conditions,the soft packaged lotus root filled with sticky rice with modest hardness and infiltrating suger evenly and the best colour brittleness mouth feeling quality could be obtained.3. Optimum of the prescription for inhibition of staling of lotus root filled with sticky rice foodStaling is an important factor influencing the quality of lotus root filled with sticky rice in storage. In order to improve shelf life,The staling of lotus root filled with sticky rice has been researched by DSC and TAPlus,The optimum prescription for inhibition of staling was optimized by respond surface design based on the model which take hydroxylpropyl starch,monoglycerides,P-CD as experimental factor,the hardness number of lotus root filled with sticky rice as respond value.The research showed that the change of hardness was lowest under addition of hydroxylpropyl starch 1.69%,monoglycerides 0.47%,β-CD 0.89%in lotus root filled withsticky rice and anti-retro gradation had remarkably influence on lotus root filled with sticky rice.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Fruits, vegetables,nuts processing industry > Vegetable processing food
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