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

doi:10.7506/spkx1002-6630-201122015

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

ZHUMei-yun，YINHe-zhong. Process Optimization for Sulfur-free and Low-Sugar Preserved Lotus Root Manufacturing[J]. FOOD SCIENCE, 2011, 32(22): 70-74.

[1]	SU Jiajia, YANG Tian, TONG Enjie, ZHAO Xueying, HE Chenghao, YANG Na, XU Xueming, WU Fengfeng. Optimization of Brewing Process for Sweet Rice Wine from Brow Rice and Analysis of Its Volatile Components [J]. FOOD SCIENCE, 2020, 41(8): 177-185.
[2]	SONG Yifan, CHEN Haifeng, YUAN Yuejin. Optimization of CO2-Low Temperature High Pressure Permeation Drying Process of Kiwifruit [J]. FOOD SCIENCE, 2020, 41(4): 229-234.
[3]	RUAN Yifan, PAN Daodong, SUN Yangying, TIAN Hongwei, TANG Xiaoyan. Optimization of Production of Fermented Duck Thigh with a Mixed Starter Culture of Lactobacillus plantarum and Saccharomyces cerevisiae and Changes in Its Quality Characteristics during Storage [J]. FOOD SCIENCE, 2020, 41(10): 101-109.
[4]	ZHANG Zhiyong, LI Yuanqiang, LIU Chenghai, YAN Zihao, ZHU Yong, ZHANG Youpeng, ZHAO Yueming, ZHENG Xianzhe. Optimization of Microwave Drying of Shiitake Mushrooms Considering Thermal Runaway [J]. FOOD SCIENCE, 2020, 41(10): 230-237.
[5]	WANG Zhen, JIANG Suisui, ZHANG Fan, WANG Runfang, FENG Xue, WANG Rui, LI Shiyang, ZHAO Yuanhui. Optimized Preparation and Characterization of Calcium-chelating L-Aspartate with Pacific Oyster (Crassostrea gigas) Shells as Calcium Source [J]. FOOD SCIENCE, 2020, 41(10): 238-245.
[6]	HONG Housheng, ZHU Manli, LI Wei, GUO Huiming. Optimization of Fermentation Process and Physicochemical Properties of Probiotic Fermented Grape Pomace [J]. FOOD SCIENCE, 2019, 40(8): 63-72.
[7]	CAO Chenchen, FENG Meiqin, SUN Jian, XU Xinglian, ZHOU Guanghong. Process Optimization for the Production of Fermented Sausages Inoculated with Probiotic Starter Cultures Using Response Surface Analysis [J]. FOOD SCIENCE, 2019, 40(6): 69-76.
[8]	YUAN Li, SUN Chuchu, DANG Qingling, GAO Ruichang. Optimization of Preparation of W/O/W Multiple Emulsion and Evaluation of Its Ability to Encapsulate Cyanidin-3-Glucoside [J]. FOOD SCIENCE, 2019, 40(6): 272-280.
[9]	YE Linlin, YANG Juan, CHEN Tong, LI Yuanyuan, WU Fenghua, LIU Xingquan, HE Zhiping. Wine Made from a Blend of Red Globe and Glutinous Rice: Optimization of Fermentation Process and Analysis of Aroma Components [J]. FOOD SCIENCE, 2019, 40(18): 182-188.
[10]	LUO Xinxin, CHENG Yuyang, WANG Zhouli, YUE Tianli, CAI Rui, YUAN Yahong. Process Optimization the Development of Fermented Kiwifruit Juice with Probiotics and Dynamic Analysis of Aroma Composition [J]. FOOD SCIENCE, 2019, 40(12): 168-175.
[11]	ZHENG Shudan, CHEN Gang, QUE Faxiu, WAN Ling, DENG Shanhong, JIAN Suping. Optimization of Fermentation Process for Whole Navel Orange Wine and Comparative Analysis of Flavor Components with Navel Orange Juice Wine [J]. FOOD SCIENCE, 2019, 40(10): 171-177.
[12]	LI Weini, ZHANG Yuxiang, WEI Jianping, YUAN Yahong, HAN Xiaojiang, YUE Tianli. Optimization of Fermentation of Apple Juice by Probiotics and Organic Acids Evolution during Fermentation [J]. FOOD SCIENCE, 2017, 38(22): 80-87.
[13]	CHEN Yan, LI Xiaohui, ZHANG Weiguang. Optimization of Fermentation of Sweet Potato Wine and Analysis of Aroma Components [J]. FOOD SCIENCE, 2017, 38(10): 155-161.
[14]	DENG Yejun , HUANG Lixin , ZHANG Caihong , XIE Pujun , ZHANG Qiong , DING Shasha. Optimization of Extraction, Physicochemical Properties and Antioxidant Ability of Chaenomeles speciosa (Sweet) Nakai Seed Oil [J]. FOOD SCIENCE, 2017, 38(10): 229-235.
[15]	MA Yixuan, MAO Kai, MO Ting, PAN Hongchun, LIU Hong. Optimization of Synthesis Parameters and Physicochemical Properties of Sodium Ferric Gluconate Complex [J]. FOOD SCIENCE, 2016, 37(6): 64-70.

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

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments