不同品种莲子对纯莲蓉馅料加工品质影响作用的研究

Effect of different varieties of lotus seeds on processing quality of pure lotus paste fillings

以湘莲、泰莲、野生湖莲、红莲为研究对象,选取吸水率、膨胀度分析评判莲子颗粒在糊化过程中的吸水润涨特性;选取感官、比容和油水析出率分析评判由莲子制作出的纯莲蓉馅料在4℃冷藏存放1个月后的品质稳定性,并试图探讨它们之间的相关性用于传统馅料企业的生产实践中。结果表明:吸水率高、膨胀度大的湘莲加工出的馅料质地细腻、油润嫩滑,比容大,储存期间无液体析出及结晶现象;吸水率小、膨胀度小的湖莲加工出的馅料感官性状相对较差,比容小,储存过程中馅料有明显可见的液体渗出。吸水率低、膨胀度大的红莲和吸水率高而膨胀度小的泰莲,加工出的馅料组织无柔滑度,比容居中,在存放期间容易出现少量液体析出或白色点状或块状硬物。正宗湘莲粒大饱满、洁白圆润、吸水率高、溶胀性能好,制作出的纯莲蓉馅料品质稳定性好,适于制作高级纯莲蓉馅料;泰莲、红莲及湖莲等因颗粒润涨特性有所不同,制作出的莲蓉馅料比容偏低,感官性状和乳化稳定性各有欠缺,在实际的生产应用中可尝试搭配使用或重点利用营养价值和保健功能。

Taking Xianglian,Tailian,Wild Hu-lian and Hong-lian as the research objects,the water absorption rate and swelling degree were selected to analyze and judge the water absorption and swelling characteristics of lotus seed particles during the gelatinization process;Select sensory,specific volume and oil-water precipitation rate to analyze and judge the quality stability of pure lotus paste fillings made from lotus seeds after being refrigerated at 4℃ for 1 month,and try to explore the correlation between them for traditional filling enterprises in production practice.The results show that the fillings processed by Xianglian with high water absorption rate and large expansion degree are fine in texture,oily and tender,with large specific volume,and there is no liquid precipitation and crystallization during storage;The sensory properties of the fillings are relatively poor,the specific volume is small,and the fillings have obvious liquid exudation during storage.Hong-lian with low water absorption and high swelling degree and Tailian with high water absorption rate and small swelling degree,the processed stuffing structure has no smoothness,and the specific volume is in the middle,during storage prone to a small amount of liquid precipitation or white dot or block hard objects.The authentic Xianglian has large and full grains,white and round,high water absorption and good swelling performance.Tailian,Hong-lian,and Wild Hu-lian have different swelling and swelling characteristics of the particles,the lotus paste fillings produced have a low specific volume,and their sensory properties and emulsification stability are lacking.It can be tried to use them collocation or focus on the nutritional value and health care function in practical production and application.