Analysis Of Quality Of The Red Bud Taro And Study On Processing Of Taro Puree

Taro nutrient-rich, high crude fiber content, low in fat and rich in vitamins andmineral elements, and smooth entrance, sweet, succulent and meticulous soft, lovedby the majority of consumers.In this paper, the components of red bud taro wereanalyzed. At first, the processing and preservation techniques of taro puree weresystem studied. Then the volatile flavor components of the taro puree and theirchanges during storage were analysis. Finally we got the best formula optimizationof jujube-taro puree, and established the system of taro puree’s nutrition qualitystandards.The analysis showed that the red taro has high protein and crude fiber, low-fat;it was riched in carotene, vitamin B1, B2and mineral elements.The nutritional as-sessment of amino acids suggested that the taro contains16kinds of amino acids,which of EAA/TAA is41.43%, the EAA/NEAA is70.73, in line with the recom-mendations of FAO/WHO ideal protein; the first limiting amino acid of taro ismethionine and cysteineacid; amino acid score (AAS), chemical score (CS), theamino acid index (EAAI) are7.38,5.47and56.12respectively. Every100g freshtaro has0.897g crude polysaccharide.The study established a taro puree preparation process，following the keytechnologies of the operating unit,obtained a best optimum soaking in a solution ofNaHSO30.08%, ascorbic acid0.1%and citric acid0.5%for10min and cooking inboiling water for30min. The best emulsifier formula was sucrose fatty acid ester(SE)0.15%, monoglyceride (GMS)0.4%, hardfat lactylate (SSL)0.15%. The steri-lization conditions was bath in water with80℃for30min and the compound preservativewere Potassium sorbate0.02%, Nisin0.007%, Sodium dehydroacetic acid0.013%andEDTA-2Na0.007%.The taro puree prepared under the conditions above was deli-cate,delicious and can be stored for34days in36℃.The flavor of fresh taro puree and frozen taro puree were analyzed by Head SpaceSolid Phase Micro-Extraction (HS-SPME) and Gas Chromatography-Mass Spectroscopy(GC-MS). Aldehydes played a major role in taro pureel, and the flavor ingredients hadchanged in the refrigeration process: the relative content of aldehydes, furans, and aromat-ic was increased, the relative content of Esters and phenolic compounds was increased at first and then decreased, while the alcohols, alkanes and acids was maintained at a stablelevel.The nutrition quality standards of taro puree was initially fixed through some othernational standards.The best formula of jujube-taro puree was: jujube mud10%, sugar3%,citric acid0.07%and salt0.2%. The prepared taro puree was delicious and with bettertaste and flavor compared to similar products on the domestic market.