PREVENTION OF BROWNING OF LOTUS ROOT USING HEAT SHOCK AND LOTUS ROOT TREATED THEREBY

摘要

PURPOSE: A method of preventing browning of a lotus root by performing a heat shock of the lotus root within a temperature range in which a component and inner enzyme of the lotus root are not inactivated is provided. It permits effective inhibition of browning of the lotus root while maintaining the commercial value and freshness. CONSTITUTION: The root of a lotus(Nelumbo nucifera Gaertner) is peeled, cut to a specified thickness of about 0.2cm and then immersed in water for 1 to 5min at 30 to 60deg.C. For an example, a lotus root is peeled, washed and cut to about 0.2cm in thickness. Then, 20g lotus root is immersed in water for 2min at 45deg.C and dried. The sample exhibits excellent browning effect after 16 days.