Beverage Development And Chlorogenic Acid Extraction From Sunflower Kernel

In this paper, several studies were conducted, including manufacture technology and parameter of sunflower kernel beverage, stability and rheological properties of sunflower kernel beverage and optimum extraction process of chlorogenic acid from the sunflower kernel. By these studies, the results provided the guidance for exploiting and utilizing the product of the sunflower kernel.By mixing the sucroesters and glycerol monostearate the effects of different values of HLB on the emulsifying stability were studied. Response surface experiments designed by Box-Behenken and orthogonal experiment were conducted to find the optimum ratio of the components in the sunflower kernel beverage. Precipitation exponent and floating exponent were introduced to study the stability of the sunflower kernel beverage. Rheology of sunflower kernel beverage was studied using a Brookfield rheometer and a mathematical model of temperature on viscosity was established through the non-linear regress. From the detection by the TLC and ultraviolet spectrometer, the powder extracted from the sunflower kernel was determined qualitatively. Water and ethanol extraction methods were used to identify the main factors affecting the extraction of chologenic acid from sunflower kernel. The sunflower kernel was treated by means of biocelluase and/or pectinase to study the influence of enzyme dosage, treatment time and treatment temperature on the percentage of the amount of chologenic acid in extraction.Through the experiment, the optimum socking condition was: pH=8 ; Temperature 65 C; Time 5h. The best ratio of water to seed was 15:1. Adding 3% skimmed milk powder and 5% sugar made the beverage had the good flavor. The optimum HLB value was 10; the optimum ratios for the stabilized emulsifiers were 0.125% emulsifiers, 0.075% sodium alginate and 0.043% sodium caseinate. Homogenized pressure:25-30Mpa, the condition of killing germ were: Temperature:115 C; Time: 30min. The mathematical models of on viscosity the formula on the sheer rat and sheer stress of sunflower kernel beverage was: = (0.029/ab1.4065) 1.4065.The main material extracted from the sunflower kernel was determined to be a kind of chlorogenic acid. The optimum extraction conditions were biocelluase enzyme10ul, pectinase 2ml, pH=7, the time and temperature of enzyme treatment was 1.5h and 30 C. The time of extraction was 30 mins, the percentage of amount of chlorogenic acid was up to 1.36%. The material extracted from the sunflower kernel could delay the change of the strawberry color.Good plant protein beverage could be made by the sunflower kernel. The research results showed the concentration of salts, pH, temperature and the particle size are the main factors affecting the stability of the beverage. The result also indicated that the beverage exhibited non-Newdonian fluid. The extraction proportion of chologenic acid could be increased obviously by the enzyme treatment and Chologenic acid extracted from the sunflower kernel had the antioxidant activity.