| Lotus seed, as the agriculture characteristic economy resource in our country, is highly competitive in international markets. However, the further processing of lotus seed has been restricted because of its composition.Studies have shown that sprout can effectively increase the nutrients properties as well as decrease the anti-nutritional factors of lotus endosperm, which has the advantage of low energy consumption and would not destroy the compositions of foods. Based on these characters, this research would further study the application of germinative lotus seed powder on food industry as well as broaden the range of the lotus seed application, following results are obtained:Dealing with lotus seed by rapid germination method, compared the changes of nutritional components after germination of Oh,18h and36h. The results showed that the amount of starch in lotus powder (on dry base) were respectively49.03g/100g,43.56g/100g,40.76g/100g;the amount of protein (on dry base) were respectively19.85g/100g,23.80g/100g,21.84g/100g; the amount of reducing sugar(with glucose meter) were respectively2.72%,3.77%,3.07%, the amount of hydrolytic amino acid were respectively15.834g/100g,17.149g/100g,16.913g/100g, the amount of VB1were respectively2.89mg/kg、3.08mg/kg、3.05mg/kg, the amount of VB6were changed between3.39mg/kg to3.71mg/kg.Rapid viscosity analyzer was adopted to compare the Starch retrogradation of lotus seed before and after germination and test the RVA value of germinative lotus seed powder in different processes. The results showed that:the retrogradation function was weakened after germination; retrogradation function would increase when concentration of germinative lotus seed powder and the amount of sugar and oil were increased; the effects of granularity of germinative lotus seed powder on RVA values were not significant; while the dextrin can resist the aging process of germinative lotus seed paste to some extent.With comprehensive analysis of fuzzy mathematics and sensory scores, based on single factor experiments, optimizing the processing with the volume ratio of fullfat-dried milk and water、water content、inoculums、fermentation temperature、sucrose content. The results showed that:the optimal preparation process for germinative lotus seed yogurt was composed of mixing of lotus seed paste with Reconstituted milk (35:65, v/v) and sucrose (5g/100mL of mix homogenate), inoculation with mixed lactic acid bacteria (5mL per100mL of soybean homogenate), sucrose content5g, inoculums size3%, fermentation for4hours at42℃, the solidified germinative lotus seed yoghurt with good flavoring would be obtained.The content of protein and viable count in solidified germinative lotus seed yogurt were higher than the other one.Considering that germinative lotus seed has the characteristics of high nutrition, the research using the germinative lotus seed powder instead of the lotus seed to make lotus seed paste with low sugar based on the traditional process. With the analysis of the results of experiments which are different in the ratio and amount of sweeteners, oils, emulsifier and thickener, using the sensory scoring of product as evaluation indexes, it shows that the best recipe is followed:sodium aiginate0.3%,CMC0.3%,xanthan gum0.2%; Distilled monoglycerides0.2%, Sucrose ester0.2%, Soybean phospholipid0.3%; the total sugar content is6%(the volume ratio of stevioside and sugar was1:24),and the total oil content is50%(the volume ratio of rapeseed oil and peanut oil was3:2). |
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