Postharvest Storage And Preservation Of Sagittaria Sagittifolia And Development Of Sagittaria Sagittifolia Biscuit

Sagittaria sagittifolia,a kind of aquatic vegetable,contains a variety of nutrients and active substances,with edible value and healthy function.It is considered as a kind of traditional food in the region of Yangtze river.Our country has rich resources in Sagittaria sagittifolia,we use fresh Sagittaria sagittifolia from Jiangsu province as research materials, its nutritional value and storage characteristic were studied,as well as the basic nutrients was analysed.Postharvest respiration and the quality change of Sagittaria sagittifolia were investigated under the condition of microwave processing.The processing technology of Sagittaria sagittifolia biscuit was investigated,which provides some basic information for the guidance of development and utilization of Sagittaria sagittifolia.Using the national standard method to determine the basic ingredients of fresh Sagittaria sagittifolia:water content is 79.1%,ash content is 1.13%,starch content is 13.96%,the content of protein is about 5.17%,fat content is 0.31%,reducing sugar content is 0.68%,the content of dietary fiber is 2.65%,there are 14 kinds of amino acids,the content of 4 kinds of amino acids such as glutamic acid,arginine,leucine,lysine are higher.The results showed that:fresh Sagittaria sagittifolia was not suitable for long-term storage because of the high water content,meanwhile it was suitable for making cakes as it is rich in starch,Sagittaria sagittifolia has high nutritional value and the good quality since its high protein content and varieties of amino acids.Compared with no treatment under microwave,the treatment of 120 w microwave on fresh Sagittaria sagittifolia for 60s was processed to study the effect of microwave on the respiratory physiology and nutritional quality during postharvest storage.Sagittaria sagittifolia was packed in PE bag after processing,stored at (25±5)℃ and (4±0.5)℃ respectively. We detected the respiratory rate,weight loss rate,firmness,soluble solid content and starch content per 5 days.The results showe that:microwave treatment can inhibit the water loss and respiratory rate,as well as inhibiting the decrease of firmness and the increase of soluble solid content,it helped to keep the good quality of Sagittaria sagittifolia,and had no significant impact on starch content.Take the sensory evaluation scores as index and use orthogonal test to optimize biscuit formula.The results indicated that:the synthetic effect on biscuit overall quality such as appearance,color,structure,fragrance,texture etc.from the primary to the secondary,was followed by adding quantity of Sagittaria sagittifolia freeze-dried powder,white sugar and margarine, effects of the addition of Sagittaria sagittifolia freeze-dried powder on the overall flavor maximum. Through the analysis of orthogonal test and comparison of the best results,the optimal combination is A1B2C1:per 100g low gluten flour,add 70g Sagittaria sagittifolia freeze-dried powder,60g white sugar,30g margarine.The value of sensory evaluation of Sagittaria sagittifolia biscuit which is produced by this formula.