Study On Processing Technology And Quality Of Lily Paste

As a perennial herbaceous bulbous plant of the genus Liliaceae,Lily is rich in polyphenols,saponins,polysaccharides,flavonoids,phospholipids and other active substances.It has anti-inflammatory,antioxidant,antidepressant and other effects.At present,the processing method of Lily is simple,and the special bitterness in fresh Lily affects the taste of food.Processing Lily into Lily paste can enrich its processing methods,improve its flavor and increase the added value of Lily.In this study,fresh Lily bulbs were used as the main raw material to prepare Lily paste,the formula and process were determined,and flavor substance analysis and pilot design were carried out.The main findings were as follows:(1)Used sensory quality,rheological properties and freeze-thaw stability as indicators,optimize the formula of Lily paste: used Lily slurry as the fixed system,the addition of pectin was 0.298%,the addition of citric acid was 0.615%,and the addition of calcium chloride was0.613 %,and the amount of sugar added was 40.300%.The Lily paste prepared by this formula had good taste and texture.Used normal pressure heating and concentration process,with sensory quality,color difference parameters,light transmittance and solid-acid ratio as indicators,the concentration process parameters were optimized: the ratio of material to liquid was 1: 3,heated temperature was 80?,and heated time was 35 min.This process concentrated Lily paste with less color difference and a balance of sweet and sour taste.(2)Used the total number of Lily paste colonies as an indicator,the sterilization process was optimized: sterilization at 85? for 25 min.After sterilized,the shelf life of Lily paste was 388 days.(3)The sensory quality,physicochemical index and microbial index of Lily paste were in line with national standards.Compared with the commercial pear paste,the color difference of the Lily paste was smaller and the color was brighter.The rheological analysis results showed that the Lily paste had obvious shear thinning phenomenon,the storage modulus was significantly higher than the loss modulus,and it had elastic characteristics.The results of texture analysis showed that the Lily paste had good viscosity and elasticity.Compared with the volatile flavor substances of fresh Lily slurry,the contents of acetone,2-methylbutyraldehyde-D,amyl butyrate-M,isoamyl isovalerate-M,furfural-D,furfural-M and valeraldehyde increased in Lily paste with richer flavor.The increased acetone content put a creamy fragrance to the Lily paste.The acetone content was significantly increased,gived the Lily paste a clear and creamy taste.The content of n-hexanal and valeraldehyde increased,which made the fragrance of Lily paste more pronounced.Benzaldehyde endowed bitter almond and burnt notes to Lily paste.(4)Accorded to the requirements of the enterprise,the basic design of the pilot production of 3 tons of Lily paste per day was carried out,included the technological process,operation points,material balance and equipment selection.Combined with the test conclusion and production practice,the production technical standard of Lily paste was formulated,and the product requirements and testing methods were specified.