关键词: 莲藕, 渗透脱水, 护色

Abstract:

Osmotic dehydration and browning prevention of lotus root slices were optimized. The efficacy of different
browning inhibitors was compared, and the influence of different osmotic agents, solid/liquid ratio, osmotic agent concentration,
temperature and time on water loss of lotus was explored. The results indicated that 0.002 g/mL aqueous citric acid was
the most effective to prevent lotus from browning. The use of an osmotic solution consisting of maltodextrin and sodium
chloride in a proportion of 1:10 (g/mL) provided the best dehydration efficiency. Water loss of lotus became higher with increased
concentration of the osmotic solution, elevated temperature and prolonged treatment time. The maximum water loss
of 69.50% was observed for lotus root slices after osmotic dehydration for 180 min at 50 ℃ with 0.6 g/mL of maltodextrin
concentration, as demonstrated by orthogonal array optimization.

Key words: Nelumbo nucifera Gaertn, osmotic dehydration, browning prevention