即食莲泥加工工艺的研究

为充分利用扣莲生产的剩余产物(莲子头),开发一种营养丰富的即食莲泥制品。在对莲子头主要成分进行分析的基础上,采用纤维素酶进行酶解,并优化莲泥的酶解工艺和产品配方。结果表明,莲子头中纤维素含量是其他部位的1.8倍,是影响莲泥质构和口感的主要因素;纤维素酶酶解的最优工艺为:莲泥pH 4.5~5.0,底物浓度为45%,纤维素酶添加量为12 000 U/g,酶解温度为55℃,酶解时间为3 h;产品配方优化研究表明,添加色拉油12%、牛奶8%、白砂糖18%、银耳全粉0.8%时,即食莲泥感官评价最佳,为95.5分。

Study on the Processing Technology of Instant Lotus Seed Mud

In order to make full use of the by-products of the lotus seed(head of lotus seed),a nutrient-rich lotus seed mud product was developed.Based on the analysis of the main components of head of lotus seed,and cellulase used for enzymatic hydrolysis,and optimize the enzymatic hydrolysis process and product formula of lotus seed mud.The results showed that the cellulose content in lotus seeds was 1.8 times that of other parts,which was the main factor affecting the texture and taste of lotus seed mud.The optimal process for enzymatic hydrolysis of cellulase showed that lotus seed mud pH was 4.5-5.0,concentration was 45 %,addition amount of cellulase enzyme was 12 000 U/g,enzymatic hydrolysis at a temperature of 55 ℃ and a hydrolysis time of 3 h,the cellulose conversion rate was the highest.The optimal product formula showed that when adding salad oil of 12 %,milk of 8 %,white sugar of 18 %,tremella powder of 0.8 %,the best sensory evaluation of instant lotus seed mud was 95.5.