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Study on the processing technology of properties clarified lotus seed juice beverage;

莲子饮料澄清工艺的研究

Application of cluster analysis in the quality control of lotus seed;

聚类分析在莲子质量评价体系中的应用

Studies on the machine of lotus seed sheller hollowly;

莲子穿心脱壳机的设计与研究

With Vacuum sublimation freezing-dryimg technique,fresh lotus seeds' loading capacity,deep freeze temperature,and time,pressures of drying room during vacuum sublimation drying and vaccum resolution during,materiel temperature during vacuum resolution drying were studied as the main factors to affect the properties of freezing-drying product and ability of equipment.

利用真空冷冻升华干燥技术对鲜莲子进行保鲜加工,对影响产品质量和设备生产能力的主要参数(装盘量、速冻温度、速冻时间、干燥升华时仓压、干燥解析时仓压和解析时的物料温度)进行了L12(35)正交试验设计,评定了冻干产品的含水量、外观、复水性、营养成分等感官理化特性。

In this paper, using special waxy corn juice which produced through α-amylase of high temperature resistant with jujube and lotus seeds, we have made the milk-like beverage and studied its stability, emulsibilify by using orthogonal experiments methods.

以耐高温α-淀粉酶液化的糯玉米汁为主要原料,辅以红枣、莲子等药食两用保健材料,对其制成的仿乳饮料的乳化性和稳定性进行了研究,得到液化糯玉米仿乳饮料最佳辅料配比为:红枣2％,莲子 4％,蔗糖8％,奶粉1％。

The development and structure of lotus seeds are complicated.

莲子的发育及其结构有许多复杂难辨的地方 ,根据近几年来的研究进展 ,文章着重介绍了莲子果皮和胚的发育及结构特

Effect of lotus-seed starch quality on lotus-seed juice's rheological property and shelf life;

莲子淀粉品质对莲子汁流变特性和保质期影响的研究

Effects of different drying technology(sun drying,hot-air drying,vacuum drying,freezing drying,microwave drying and combined microwave and hot-air drying) on the shrinkage,rehydration ratio,resistant starch(RS) content,color and organization structure of lotus-seed were studied.

为深入了解不同干燥工艺对莲子干燥后品质的影响,该文以干燥后莲子的收缩率、复水率、抗性淀粉(RS)含量、色泽和组织结构为考察对象,研究了自然干燥、热风干燥、真空干燥、冷冻干燥、微波干燥和微波—热风联合干燥等6种不同干燥工艺对莲子品质的影响。

As a major component of lotus-seed, starch affects its processing characteristics and nutritional quality largely.

淀粉作为莲子的主要成分，对莲子的加工特性及营养品质有着重要的影响。

The Hunan lotus was extruded by DS32 Twin-Screw Extruder under different conditions of processes.

本实验主要以湖南湘莲为实验材料,用DS32型双螺杆挤压膨化机在不同加工参数条件下对莲子粉进行挤压处理,研究了在不同的物料水分含量、螺杆转速、机筒温度下挤出物淀粉糊化度及容积密度的变化情况。

The content of microelements such as calcium,magnesium iron,manganese,zinc,copper,cobalt,potassium in the seeds of lotus were determined using flame atomic absorption spectrometry.

莲子经过硝酸、高氯酸处理后,用火焰原子吸收光谱法测定了莲子中的镁、铁、锰、锌、铜、钴、钾、钙等金属元素含量。

Using lotus and skimmed milk powder as major materials,Bifidobacterium,Streptococcus thermophilus,Lactobacillus acidophilus and Lactobacillus bulgaricus(4∶2∶1∶1)as ferment and sugar as flavor agent,the best processing conditions of the sour lotus milk were determined by L9(34) orthogonal experiment.

以莲子和脱脂奶粉为主要原料,以双歧杆菌、嗜热链球菌、嗜酸乳杆菌和保加利亚乳杆菌(4∶2∶1∶1)为发酵剂,以白砂糖为调味剂,通过L9(34)正交实验确定出最佳工艺参数:白砂糖8%,复合稳定剂0。

Takes the solvent with the ethanol has studied the husked lotus core flavanoids class material microwave, the ultrasonic wave extraction method, chooses the superior parameter combination through the orthogonal experiment, the ultrasonic wave method ethanol density was the 80 %, pH value was 6.

用乙醇作为溶剂,研究莲子芯黄酮类物质的微波、超声波提取方法,通过正交试验选优参数组合,超声波法的乙醇浓度为80%,pH值为6。