不同产区干莲子营养成分及加工特性分析

Analysis of Nutritional Components and Processing Characteristics of Lotus(Nelumbo nucifera Gaertn.) Seeds from Different Regions

为研究不同产区干莲子的营养成分和加工特性,以湖南、江西、浙江和越南等地区的5种干莲子为原料,对不同干莲子的纵横径比、基本营养成分、蒸煮后的质构特性、淀粉糊的流变特性进行了分析比较。结果表明:5种不同产区干莲子之间的水分和淀粉含量差异不显著(p> 0.05),而蛋白质、脂肪和可溶性糖的含量差异显著(p <0.05);湖南湘潭产区的干莲子蒸煮之后的硬度小、咀嚼性小、胶粘性和弹性适中,适宜于莲子八宝粥和莲子即食食品加工; 5种干莲子的淀粉糊均为典型的假塑性流体,当剪切速率大于400 s^(-1)时,所有莲子的表观粘度均趋于一致。研究表明,5种干莲子具有较高的营养价值,湖南湘潭产区干莲子在产品加工上更有开发利用的前景和优势。

In this study,in order to investigate the different characteristics of lotus seeds from different regions,the appearance quality,nutritional components,texture and rheological properties after cooking of five kinds of lotus seeds planted in Hunan,Jiangxi,Zhejiang and Vietnam,were comparatively determined.The results showed that the contents of water and starch among the lotus seeds were of no significance(p > 0.05),whereas the contents of protein,fat and soluble sugar varied from regions(p < 0.05).After cooking,it was found that the lotus seeds from Xiangtan Hunan possessed better values of hardness,chewiness,gumminess and springiness than others,which meant it was suitable to be used in lotus seeds porridge and some"ready to eat"food.The lotus seeds starch pastes were typical pseudoplastic fluid,and the viscosity all trended to be the same when the shear rate was higher than 400 s-1.In all,five kinds of lotus seeds were all of high nutrional value,and the lotus seeds from xiangtan hunan meant potential prospect for food processing.