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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.

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