Process Optimization for Sulfur-free and Low-Sugar Preserved Lotus Root Manufacturing

Abstract

Abstract: In order to optimize the manufacturing of sulfur-free and low-sugar preserved lotus root, one-factor-at-a-time method combined with an L9(34) orthogonal array design was employed to study the effects of browning inhibitors and sugar permeation by means of microwave radiation on browning degree and sugar content in preserved lotus root, respectively. The best results of color protection of lotus root chips were achieved using a compound browning inhibitor composed of 0.40% L-cystine, 0.15% EDTA-Na2 and 0.20% salt. Sugar permeation for 20 min in 30% sugar solution under the radiation of 40% fire (320 W) microwave proved optimal.

Key words: sulfur-free and low-sugar preserved lotus root, process optimization, color fixation, microwave radiation, sugar permeation

CLC Number:

TS255.36

References

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