State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
J Sci Food Agric. 2010 Nov;90(14):2482-9. doi: 10.1002/jsfa.4110.
Lotus root beverage is commonly made from raw lotus root (RLR). However, RLR production is strictly limited, because it is prone to decomposition and browning after its short harvest season. In this study an innovative beverage was prepared from full lotus root powder (FLRP) as a substitute for RLR in an attempt to solve this problem.
The components of FLRP basically corresponded to those of RLR, but there was some loss of heat-labile compounds. Using differential scanning calorimetry, a gelatinisation temperature range of 57.08-67.80 °C was determined for FLRP with an average particle size distribution of 70 µm. The optimal conditions for enzymatic treatment of FLRP beverage were determined by response surface methodology as an enzyme concentration of 2.2 g kg(-1) at 53 °C for 86 min. Turbidity decreased from 1082 to 280 nephelometric turbidity units following enzymolysis. Properties of FLRP beverage were also studied and a qualitative comparison of flavour compounds between RLR and FLRP beverages was made by electronic nose.
Basic flavour compounds were consistent and flavour radar plots had approximately the same shape, area and proportion when all ingredients were identical apart from FLRP and RLR. Therefore, in terms of flavour, FLRP beverage appears to be a feasible substitute for RLR beverage.
莲藕饮料通常由生莲藕（RLR）制成。然而，RLR 的产量受到严格限制，因为它在短暂的收获季节后容易分解和褐变。在这项研究中，尝试用全藕粉（FLRP）代替 RLR 来制备一种创新型饮料，以解决这个问题。
FLRP 的成分基本与 RLR 相对应，但一些热敏化合物有一定损失。利用差示扫描量热法，确定了平均粒径分布为 70 μm 的 FLRP 的胶凝温度范围为 57.08-67.80°C。通过响应面法确定了 FLRP 饮料酶处理的最佳条件为酶浓度 2.2 g kg(-1)，在 53°C 下处理 86 min。酶解后浊度从 1082 降至 280 奈氏单位。还研究了 FLRP 饮料的性质，并通过电子鼻对 RLR 和 FLRP 饮料的风味化合物进行了定性比较。
除了 FLRP 和 RLR 之外，当所有成分相同时，基本风味化合物保持一致，风味雷达图的形状、面积和比例大致相同。因此，就风味而言，FLRP 饮料似乎是 RLR 饮料的一种可行替代品。
