Processing And Utilization Of Cerasus Humilis And Its Standard System

The approaches and strategies of processing and utilization of cerasus humilis were put forward in the field of processing technology, on the base of analyzing the nutrition components, processing suitability, current situation and some problems. According to the approaches and strategies, the key technology of multipurpose use of cerasus humilis kernel was studied, by which we could obtaine the oil, amygdalin and protein. The processing standard system construction frame and diagram of standard system were established. In addition, the other research results were briefly described, including functional chestnut kernel, low-carbon and energy-saving process of Chinese chestnut powder, enzyme-catalyzed elimination of capsaicinoids from capsanthin extracted by supercritical carbon dioxide, development and demonstration of Chinese chestnut wine. There were some main conclusions of this paper.1. To the processing and utilization of cerasus humilis, our main work includes three aspects as follows:(1) The processing quality evaluation should be developed, in order to program the cerasus humilis industrial layout from a high starting point. The evaluation model and evaluation criterion would be established; the processing suitability of different type cultivars (lines) would be evaluated, basing the different products and uses, including pharmaceutical product, fruit drink, table, preserved fruit, and ecological conservation; the special-purpose type cultivars (lines) would be elected.(2) The technology of storage and fresh-keeping should be developed, which suitable for different purposes. The postharvest physiology and postharvest pathology would be studied systematically; the effects of maturity degree, collecting methods, pre-cooling pattern, packaging type, environment condition on the storage physiology, preservation duration and storage quality would be studied; based this, the achievements would be integrated so as to develop technology of storage and fresh-keeping, such as cold storage, controlled atmosphere storage, convenience controlled atmosphere storage, modified atmosphere packaging, freezing-point storage, cold-chain logistics and logistic distribution for supermarkets, etc.(3) The characteristic technnology and products should be studied, which suit to the processing of cerasus humilis, and the intensive processing should be integrated with multipurpose use. In order to reserve the calcium in the product to the high degree, the present product would be improved, and the new products would be developed; the technical route for intensive processing and multipurpose use must be considered as a whole, and the former should be integrated with the latter in the course of product development; the technology should be resolved, by which we could obtaine the oil, amygdalin and protein, meanwhile, of which the deep processing products should be developed; the activated carbon and fruit shell powder product would be developed, using fruit shell as raw material.(4) It is essential to establish the standard system and formulate the standard with links to international level. At present, the specific standard belongs to blank still in processing and utilization of cerasus humilis, to establish the standard system was essential, in order to provide guidance to the formulation and revision of the standard concerned. Cerasus humilis, the third generation fruit, which was distributed only in China, was suitable to develop export-oriented processing product, therefore technical indexes of system should link to international levels.2. The key technology of multipurpose use of cerasus humilis kernel was resolved, by which we could obtaine the oil, amygdalin and protein. Because amygdalin can easily be hydrolyzed by the amygdalase in the kernel, it's essential to inhibit the catalytic activity to obtain the three. In the process of crashing the kernel and extracting the oil, the catalytic activity was inhibited by controlling the water activity, with the optimal value of0.67. Then when we extracted the amygdalin and protein, in order to inhibit the catalytic activity and prevent the protein denaturation, meanwhile, the concentration and temperature of ethanol was controlled, of which the optimal value was75%and45℃, respectively. Under the optimized conditions, the yield of the oil, amygdalin and protein was96.98%,73.04%and90.29%, respectively, NSI of the protein was69.86%. Batch processing volume was enlarged from1-5g to100g, the similar results were obtained. The amygdalin of the kernel could be hydrolyzed by the endogenous amygdalase, so the cerasus humilis kernel, to be used as raw materials to produce amygdalin, should be stored at0.67of the water activity to prevent the hydrolysis. In addition, the strategy was applied to the extraction of the oil, amygdalin and protein of bitter almond, Under the optimized conditions, the yield of the oil, amygdalin and protein was97.68%,75.38%and89.23%, respectively, NSI of the protein was71.05%. Similarly, the almond, to be used as raw materials to produce amygdalin, should be stored at0.67of the water activity to prevent the hydrolysis.3. The standard frame structure chart of processing and utilization of cerasus humilis was designed, and then the standard system was established. The chart of3-dimension construction, which consists of three axis, x axis indicates the elements of processing industry supply chain, y axis indicates products range, z axis indicates hierarchical structure. There were9primary chain units, including raw materials, facility and environment, production and processing, label of package, product, test and measurement, storage and transportation, sales, and comprehension. Main products were divided into four series:comprehension, products from fresh fruit(storage, juice, wine, preserve and jam, canned food, frozen food, pigment extraction, etc.), products from cerasus humilis kernel(comprehension, oil, protein, semen pruni, amygdalin, and their deep processing products), and products from fruit shell(comprehension, activated carbon and fruit shell powder product). The standard type is divided into three hierarchies:basic, general, and individual character standard. Under the principle of the standard frame structure chart, a total of33standards as planned was proposed, including standards for grades of raw materials, processing quality evaluation, processing techniques, product quality, inspection and testing standard, etc. Meanwhile,479relative standards published were collected, in which there are1individual character standard and479general character standard. Based on these, we prepared diagrams of standard system for processing and utilization of cerasus humilis.4. The following4aspects were studied:preparation of functional chestnut kernel, low-carbon and energy-saving process of Chinese chestnut powder, enzyme-catalyzed elimination of capsaicinoids from capsanthin extracted by supercritical carbon dioxide, and development and demonstration of Chinese chestnut wine. The main conclusions were as follows:(1) the protein in chestnut kernel was hydrolyzed into activity peptide by proteolytic enzyme while the chestnut kernel was still kept the complete form, in order to intensify or endow the chestnut kernel with some health function and develop the functional chestnut kernel products. In the optimum conditions,43.62%of the peptide yield and26.27%of hydrolysis degree could be obtained. The chestnut kernel hydrolysate brought about a higher ACE inhibitory activity with IC50value of4.70mg/mL, and a stronger inhibitory activity to linoleic acid oxidation and scavenging effects on superoxide radical, hydroxyl radical and DPPH radical, of which the IC50value was4.26,2.77,7.78and4.30mg/mL, respectively.(2) By means of integrated technologies between osmotic dehydration and microwave drying or between each of two and other drying methods, the low-carbon and energy-saving process could be attained. For example, more than55.65%of the water needed to be removed could be removed from the Yanhong Chinese chestnut through osmotic dehydration in45%sucrose at40℃at60rpm for7h, and the solids gain was6.72%. The powder product qualities was good, to remove the remaining water by air-drying.(3)The method for elimination of capsaicinoids from capsanthin extracted by supercritical carbon dioxide was proposed. Step1: capsaicinoids were extracted and separated from capsanthin using the sequential extraction procedure under low pressure. Step2:Using water as entrainer, lipase was added to the medium, and the residue was hydrolyzed into fatty acids and vanillylamine, which there was a large difference to the capsanthin in polar. Step3: The fatty acids and vanillylamine were removed from the medium on-line. Capsaicinoids removal rate could reach31.6%through1-cycle reaction procedure.(4) The development and demonstration of Chinese chestnut wine was performed in Huairou district in Beijing. The production workshop and production line were constructed, the operational procedure was laid down, the technicians were trained, and the technique of high-speed clarifying the wine was invented, by which the time to clarify is shorten from6months to20days.