Study on the processing technology of properties clarified lotus seed juice beverage;

Application of cluster analysis in the quality control of lotus seed;

Studies on the machine of lotus seed sheller hollowly;

With Vacuum sublimation freezing-dryimg technique,fresh lotus seeds' loading capacity,deep freeze temperature,and time,pressures of drying room during vacuum sublimation drying and vaccum resolution during,materiel temperature during vacuum resolution drying were studied as the main factors to affect the properties of freezing-drying product and ability of equipment.

In this paper, using special waxy corn juice which produced through α-amylase of high temperature resistant with jujube and lotus seeds, we have made the milk-like beverage and studied its stability, emulsibilify by using orthogonal experiments methods.

The development and structure of lotus seeds are complicated.

Effect of lotus-seed starch quality on lotus-seed juice's rheological property and shelf life;

Proliferation effect of lotus-seed and lotus-seed starch on bifidobacterium

Effects of different drying technology(sun drying,hot-air drying,vacuum drying,freezing drying,microwave drying and combined microwave and hot-air drying) on the shrinkage,rehydration ratio,resistant starch(RS) content,color and organization structure of lotus-seed were studied.

The Hunan lotus was extruded by DS32 Twin-Screw Extruder under different conditions of processes.

The content of microelements such as calcium,magnesium iron,manganese,zinc,copper,cobalt,potassium in the seeds of lotus were determined using flame atomic absorption spectrometry.

Using lotus and skimmed milk powder as major materials,Bifidobacterium,Streptococcus thermophilus,Lactobacillus acidophilus and Lactobacillus bulgaricus(4∶2∶1∶1)as ferment and sugar as flavor agent,the best processing conditions of the sour lotus milk were determined by L9(34) orthogonal experiment.