The Research On Processing Technology Of Low Sugar Lotus Seed Paste

Lotus seed with good nutrition and health benefits, the current Lotus seed product range is limited, its new product development more and more attention. Experimental study of a low sugar lotus paste processing technology andoptimization of process parameters. Select normal color, shape plump, no pests, no rot and dry seeds to the core. Through the processing of raw materials, according to a certain ratio of water soaking, pre-cooked beating, rubber grinding, heating boil, add the ingredients, hot filling, sealed andsterilizationto process sugar lotus seed paste, it could effectively keep the nutritional content of seeds. The use of starch and add seeds among the thickener, stable structure made of durable gel body butter. The low sugar lotus seed pastetaste sweet and refreshing, with a touch of lotus aroma, bright color, good spreadability. Thermal sterilization methods, the product has a longer shelf life.1. Determined by single factor experiments, the optimum conditions for the1:5ratio of water,soaked6h, precooked25min, beating4min. Under this condition, distributed in the range of20to100μm particle groups volume percentage of58.3%to63.3%,and average particle diameter of76.658μm.Lotus seed paste has good spreadability, and taste fine and smooth.2. Although low-sugar Lotus seed pasteof low sugar content, but still taste sweet. So the use of citric acid as acidifying agent to supplement and aspartame as a sweetener instead of part white sugar, reduce heat of Lotus seed paste. Through single factor test to determine white sugar, citric acid,aspartame range of16%to20%,0.4%to0.6%,0.04%to0.06%. Orthogonal experiment Lotus seed sauce best formula:sugar18.0%, citric acid0.5%,0.04%aspartame. Total acid (as citric acid) is4.12g/Kg, soluble solids of21.98%.3. Lotus seed starch content is higher, can be formed gel, but the gel is unstable, likely to cause the Lotus seed paste dispersed, water precipitation, smear performance deterioration, and decline in quality. Therefore, selected xanthan gum、CMC、 sodium alginate as a thickener. Theorthogonal experiment results showed that0.15%of xanthan gum,0.1%f or sodium alginate,0.1%for CMC to obtain the best quality. 4. Experimental process using hot filling,7d after storage at room temperature, total number of colonies did not change significantly. After30min at95μ sterilization total number of colonies was96cfu/g,sterilization at100℃for25min and30min total number of colonies were75cfu/g and24cfu/g. Other sterilization conditions, the total number of colonies exceeded the national health standard provisions concerning jam≤100cfu/g, So sterilization at100℃for30min.5. Lotus seed paste performance pseudoplasticfluid properties, thixotropic, shear stress and apparent viscosity change as the shear rate and the shearing time.Time-varying rheological behavior can be described by Hahn model. The strain sweep found lotus sauce in the certain linear viscoelastic region G’ changed significantly,G" has no significant change.The beginning of G’>G"performance is solid characteristics; G’<G, the fluid properties. Lotus seed paste dynamic rheological analysis found significant peak in G’ and G "changes and trends more obvious.