Study On The Functions And Key Processing Technologies Of Chinese Chestnut Flowers Beverage

Chestnut flower comprises various flavonoids compounds, which plays important role in different Bioactive functions. Flavonoids compounds existing in Chestnut flower is usually used to make medicine which is able to keep healthy. The method of making Chestnut flower into a kind of drink solves the problem of waste of resources. In addition, the Chestnut flower becomes a new resource for drink making. The new product makes full use of flavonoids which is beneficial to people's health. Besides, it will have a prospect market and produce a great deal of economic effect. Currently, the report on the further production of Chestnut flower is rare. The present study aims to have a high-quality Chestnut flower drink with analysis of key techniques applied to produce such a drink and function of In vitro antioxidant. The research process is that we get the data after selecting the best method of dipping, getting, mixing Chestnut flower and gaining the best experimental program and studying the function of keeping healthy. The data demonstrates the results as follows:1. The best option is that one should choose water of 100℃, the ratio of Chestnut flower and water is 1:70, the time limit is 40 min, microwave power is 700W, the extraction time is 25min, the extraction temperature is 60℃. The result shows that density is more by the method of ultrasonic wave.2. The result shows that the best drink will be made of honey and sugar as well as citric acid which is 2 %, 6 %, 0.02 % respectively by the judgment of sensory organs3. The method is decided by the experiment of analysis of sediment. The research shows that Ultrafiltration clarification method is the best choice.4. The research also shows that Chestnut flower has strong external oxidation resistance.