荷花花瓣酱制作原料筛选及配方研制  

Raw Material Selection and Formulation Development of Lotus Petal Paste

作　　者：陈杰 刘颖 杨欣达 金奇江 王彦杰[1] 徐迎春[1] CHEN Jie;LIU Ying;YANG Xinda;JIN Qijiang;WANG Yanjie;XU yingchun(College of Horticulture,Nanjing Agricultural University/Key Laboratory of Landscape Agriculture,Ministry of Agriculture and Rural Areas,Nanjing Jiangsu 210095)

机构地区：[1]南京农业大学园艺学院农业农村部景观农业重点实验室,江苏南京210095

出　　处：《山东林业科技》2021年第5期57-62,共6页Journal of Shandong Forestry Science and Technology

基　　金：南京农业大学大学生科研训练项目(202014YX06);中央高校基本科研业务费资源专项(KYZZ2021003);江苏高校优势学科建设工程资助项目。

摘　　要：为开发花瓣可食用的荷花品种,在品尝荷花花瓣初步获得11个口味较好荷花品种的基础上,对其进行感官审评,筛选出适宜食用且香气浓郁、气味独特的荷花品种‘如泉一号’;通过测定其木犀草素、花青素、氨基酸、还原糖等主要营养成分含量,以评价其保健价值;并通过感官审评筛选出制作荷花酱的最佳配方为,花瓣:水:糖:柠檬酸:高甲氧基果胶:琼脂=625:1875:750:13:13:26;同时研制出荷花酱简易制作工艺。可为食用荷花品种开发利用奠定基础。In order to develop edible lotus varieties with petals,11 Lotus Varieties with good taste were obtained by tasting the petals,and then sensory evaluation was conducted to select the suitable lotus variety"Ruquanyihao"with strong aroma and unique smell.The contents of luteolin,anthocyanin,amino acid,reducing sugar and other main nutrients were determined to evaluate its health care.Through sensory evaluation,the best formula for making lotus paste was selected as follows:petal:water:sugar:citric acid:high methoxyl pectin:Agar=625:1875:750:13:13:26.Meanwhile,a simple processing technology for making lotus paste was developed.It can lay a foundation for the development and utilization of edible lotus varieties.

关 键 词：荷花品种 食用荷花 荷花花瓣酱 感官品质 

分 类 号：S682.32[农业科学—观赏园艺]