| Lotus paste is a kind of high energy food with the sugar and oil content of 45%-55%and about 30%.Lotus paste is a stir-fry of Xiang lotus seeds,oil,sugar and flour as an ingredient.It appears shiny,tastes delicate and lubricative,sweet and delicious.Due to its high fat content,tight texture,delicious flavor,and strong feeling of oil and satiety,too much intake of lotus paste could lead to obesity,hypertension,hyperlipidemia and diabetes.It is cost-effective by simply reducing the fat content of lotus paste,but its flavor will be declined.It can reserve the flavor and taste,also extend the shelf life by adding sugar,but there will cause a series of problem,such as too heavy taste of oil and sugar,which is too hard to meet the demand of consumer.How to reduce the fat and sugar content in lotus paste have caused the attention of food researchers in the premise of keeping the nutritional and sensory properties unchanged,several sweeteners of sugar alcohol and fat substitues were used for the development of products low in fat and low sugar foods.The preliminary treatment of raw materials and the influence of sugar-fat substitutes in the processing of lotus paste were investigated in the present study.Single factor and orthogonal experiments were used comprehensively to optimize the process conditions of enzymatic peeling of shelled Xiang lotus.The principal constituents of grinding power of lotus and its application in lotus paste were analyzed,and single factor and response surface experiments were used to optimize the process conditions for soy protein-based fat stimulant production.Different ratio of sugar-fat substitutes on the structure characteristics and sensory score of lotus paste were observed.Firstly,the content of pectin,cellulose and hemicellulose in shelled lotus seeds were determined.Based on the above founding,the proper enzymes were selected for peeling the shelled Xiang lotus.There was a great quantity of pectin and hemicellulose,and their ratio was,the cellulose content was rather lower.Taking the economic costs into account,pectinase and hemicellulase were selected and their mass ratio was set to be to peel the shelled lotus seed.By means of orthogonal design,optimum parameters were confirmed as follows:pH,enzyme concentration,temperature and enzymatic hydrolysis time.Under these conditions,its nutrition composition,color and sensory characteristics all remained unchanged,safety and stable.Compared to traditional treatments such as alkali peeling,the energy consumption and environmental pollution will be rather low.The chemical composition of griding power of lotus was determined and the content of soluble saccharide was,protein was,starch was and moisture was.Thermostable a-amylase was used to enzymatic resolve the exfoliating powder of lotus with salt.When emzymaticly digested for,the DE of enzymolysis solution was(at this moment,the maltodextrin could result in great lubrication and ropiness feeling of fatty acid),and the content of protein was.Using the enzymolysis solution of exfoliating powder to replace part of water during defibrination,the resultant value of lotus paste products was with replacement percentage of,close to the reference substance(commercially lotus paste)(),which enhaced the comprehensive utilization of lotus seed.On the premise of unchanged total sugar content,the best supplementation ratio of sugar and maltitol was optimized.Based on this result,considering the best addition of starch(the total amount of starch,sugar and maltitol was unchanged,and the weight ratio of sugar and maltitol was).It was found that the best formulation of low-sugar lotus paste product was as follows:lotus seed,sugar,maltitol,starch,enzymolysis solution of exfoliating power,water and plant oil,the resultant value of low-sugar lotus paste products is,close to the reference substance().Based on single-factor experiments,a quadratic regression model was established using a center composition experimental design to investigate the individual and interactive effects of heating temperature and protein concentration on the yields of viscosity and emulsion stability.The optimal conditions were preliminary obtained as follows:protein concentration,heating temperature,heating time and homogeneity time.Under the above conditions,the viscosity of soy protein isolate solution was and emulsion stability was,corresponding to the viscosity of commercial oil().Konjac gum had a significant improvement on emulsifying property of soy protein isolate with low concentration.Based on single-factor experiments,a response surface method was used.The optimal conditions were obtained as follows:soy protein isolate concentration,the addition of konjac gum,heating temperature,heating time and homogeneity time.Under these conditions,the viscosity of the composite solution was and emulsion stability was,corresponding to the viscosity of commercial oil(),and displayed the good lubrication and creamy texture of fat.By comparing different ratios of soy protein-based fat mimetics on structure characteristics and sensory score of lotus paste products,the best formulation for low-fat lotus paste production was as follows:lotus seed,sugar,oil and soy protein-based fat stimulant,The resultant value of low-fat lotus paste products was,close to the reference substance().Based on the formulation of low-sugar lotus paste product,soy protein-based fat simulant ratios were considered as factors to obtain the best formulation of low-sugar,low-fat lotus paste product.The formulalation was as follows:lotus seed,sugar,maltitol,starch,enzymolysis solution of exfoliating power,water,lotus paste products was,close to the reference substance(). |
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