The Manufacture and Nutritional Analysis of the Nelumbonucifera Jam With Material properties

DOI

10.2991/emim-15.2015.67How to use a DOI?

Keywords

Nelumbonucifera; Jam; Nutrition; Process; Analysis

Abstract

In order to further develop the use of Nelumbonucifera and carry on the intensive processing to the Nelumbonucifera,use the Nelumbonucifera entity as the raw material. After cleaning and grinding into the sauce and mixing with the supplementary material ,the bottling sterilization becomes the Nelumbonucifera jam , and making the nutrition ingredient analysis separately to the Nelumbonucifera jam with chemistry method and the instrument method .The result indicates that the Nelumbonucifera jam color is bright and light red brown ,flavor tasty ,the nutrition is rich ,the protein content is 3.27% , including 17 kinds of amino acids and the 8 kinds of essential amino acids of the human body ,the fat is 1.15% , as well as the rich mineral substance , with the vitamin .The Nelumbonucifera jam is one of the nutrition for the old and seasiongs young. This has provided the scientific basis for the Nelumbonucifera thorogh research and the development.

Copyright

© 2015, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Guo Hu
AU  - Shangqin Hu
PY  - 2015/04
DA  - 2015/04
TI  - The Manufacture and Nutritional Analysis of the Nelumbonucifera Jam With Material properties
BT  - Proceedings of the 2015 International Conference on Education, Management, Information and Medicine
PB  - Atlantis Press
SP  - 344
EP  - 348
SN  - 2352-5428
UR  - https://doi.org/10.2991/emim-15.2015.67
DO  - 10.2991/emim-15.2015.67
ID  - Hu2015/04
ER  -