Research On Food About Recombining Of Lotus Root Filled With Sticky Rice

At present, there are some major industrial products of lotus root in China, which are salted or boiled for exporting as well as lotus root starch and lotus juice for domestic sale. But the convenient food from lotus root can not meet demand of the growing domestic market. Lotus roots of the sticky rice which is the traditional food is liked by consumers.Industrial production has reached some certain production level and the products are lotus roots of the sticky rice, similar to the processing of the product family workshops, Products through manual will primarily fill sticky rice to the lotus, sealing with the plastic packaging bags before in high-temperature for sterilizing, However, this processing needs higher specification of raw material as same as needs to choose the shape, So the businesses and economic decline because a low utilization rate of raw materials of resulting in higher production costs related.In this dissertation, taking the lotus root as object. Our research objective is to reform with broken of lotus root and sticky rice by reconstruct-extrusion technology. The key factors in the processing and the processing of the lotus root filled with sticky rice were hardness and forming after sterilization.It ensures that the products has a good forming and avoids lotus root broken.It realizes mechanization,standardization and lager-scale industrialization. So that the convenient foods were mainly produced such as lotus root filled with sticky rice and ready to eat lotus. Lotus industrialized production technology was attempted. New technology will be a strong impetus to the development of the industry of lotus produce in China.Firstly,because of lotus root browning, it must protect colour. The optimal processing of pretreatment for lotus root was studied by using single facter and orthogonal experiment. The optimum proportions of ascorbic acid ,citric acid, sodium pyrophosphate and NaCl were 0.6%,0.2%,0.2% and 0.1%. So the best dipping time was 8 minutes and the best ratio of materials to water is 1:5. The hardness of influencing lotus root filled with sticky rice was a key factors in order to avoid lotus root broken after sterilization. So it must be dipping the lotus root in 0.5%-0.7% CaCl2 for 10 minutes and the ratio of materials to water is 1:3.Secondly, acording to orthogonal text, the best proportion of carrageenan, konjac, sticky rice andsugar were 0.8%, 0.2%, 13% and 6%. Products was able to proved up to the commercial sterile criterion after sterilized at 121℃for 10minutes. The craft condition of processing has been ascertained, the soft packaged lotus root filled with sticky rice, with the best colour brittleness mouth feeling , up to the commercial sterile criterion ,was obtained.Thirdly, lotus root filled with sticky rice of staling is an important factor influencing product quality by high temperature sterilization. In order to improve shelf life ,The retrogradation of lotus rice has been researched by DSC and hardness by respond surface design. The optimum prescription for inhibition of staling was optimized. Under addition of hydroxylpropyl starch 1.69%,monoglycerides 0.47%,β-CD 0.89% in lotus root filled with sticky rice,the change of hardness was lowest,the result of experiment showed that anti-retrogradation had remarkably influence on lotus root filled with sticky rice.Finally, through measuring the BV values and EH values of the lotus root filled with sticky rice during storage, the result showed that anti-retrogradation of the BV values and EH values declined lowly,meantime it was good for retrogradation of lotus root starch. It guarantees the quality of products in the storage time after development of quality standards.