Stability and Flavor on Juice Made of Full Lotus Root Powder

Abstract:

This manuscript study the process parameters for juice made from full lotus root powder.The optimum composite levels were achieved:carrageenan 0.02%,β-cyclodextrine 0.08%,sodium alginate 0.05%.The juice flavor of full lotus root powder and fresh lotus root were both conducted with the aid of the electronic nose,it was found that both of them has the same flavor material type,but the flavor threshold value full lotus root powder juice was inferior to the fresh lotus root juice.