Study On Extraction And Characteristics Of Lotus Root

In this paper,varieties of lotus root were used as raw materials,and their varieties were Wuzhi No.2,Xinlian 5 and Xin 3537 respectively.By comparing the basic components of different varieties of lotus root,the ultrasonic assisted extraction method was optimized The physical and chemical properties of lotus root starch were studied by RVA rapid viscosity curve analyzer,DSC differential scanning calorimeter,scanning electron microscope(XRD)X-ray diffractometer and so on.Through scientific and effective method Find out the different factors that affect the texture of lotus root.The main research contents are as follows:(1)Based on the analysis of the basic components of lotus root,it was found that amylose and amylopectin content of Farinose lotus root is higher than that of Crisp lotus root strach,and the ratio of amylopectin to amylose was also higher.The ratio and taste are related,the greater the ratio,the taste of powder waxy,on the contrary,the smaller the ratio,the more brittle taste.(2)The optimum conditions for the extraction of lotus root starch were as follows: NaOH concentration 0.05%,ultrasonic time 15 min,NaOH immersion time 42 min,liquid ratio 4: 1(mL / g).Under the optimum conditions,the extraction rate of lotus starch was 77.9%,and the optimum fermentation conditions were as follows: the yield of lotus root was 77.6%.(3)By scanning electron microscopy and high precision laser particle size analyzer can be seen,not through the particle morphology to distinguish between two kinds of texture lotus root.Although the grain morphology is similar.(0.5)is 31.258 m;the new erulin 5 d(0.5)is 34.278?m;the new 3537 d(0.5)is 32.198?m.(4)Through the RVA rapid viscosity curve of the experiment can be obtained,lotus starch gelatinization temperature were: the new Eilian five 67.45 ?,the new 3537 69.10 ?,Wu plant on the 2nd 72.35 ?.The difference between the valley viscosity and the final viscosity between the different varieties of lotus root starch is one of the determinants of the texture of the lotus root.(5)The X-ray diffraction patterns of the three varieties of lotus were all B-patterns.The results show that the enthalpy of different varieties of lotus root starch is: the heat enthalpy of Wuzhi II is 10.12 J,the new erulin 5 is 10.76 J and the new 3537 is 6.74 J.The entropy of different lotus lotus lotus root lotus has certain correlation with the enthalpy of different varieties of lotus root starch,and the enthalpy can be used as one of the reference values to determine the texture of lotus root.(6)Through the TPA texture of the experiment shows that the three kinds of lotus root starch gel texture,powder root starch gel hardness and chewiness than the brittle lotus root,but the adhesion than brittle lotus,gel elasticity difference Not big.Therefore,the gelation of different varieties of lotus root starch is one of the key factors affecting the texture of lotus lotus root.