Study On The Technics Of Processing For Apricot Beverage Powder And General Quality Control System

The objective of this thesis has been studied on how apricot beverage powder can be practically applied for industrialization production based on the research of apricot processing characteristics, process flow, fruit browning, the stability of drink and a full analysis on general quality control system. The main results were as follows:1. Optimization for processing characteristics of apricotThe "saimaiti", "heiye apricot" and "luotuo huang" of Xinjiang Uygur Autonomous Region were chosen as the specific raw materials for the apricot beverage powder processing based on the actual situation of enterprise. With analysis on apricot variety, The estimate index was established for apricot beverage powder process variety character. The specifications were:content of pulp to be above 80%, soluble solids to be above 16.5, ratio of sugar to acid above 6.5, and the color to be yellow or orange yellow.2. Research on inhibition of enzyme activityPolyphenol oxidase (PPO) is the main factor causing flesh browning of apricots. According to the research on the apricot PPO, optimum pH value was 5.0, optimum temperature was 40℃. Therefore, inhibition of apricot flesh browning determine conditions:control pH 3.0 or below, use 4 mmol/L of vitamin C and 8 mmol/L citric acid compound can inhibit the relative activity lower than 20%. Temperature of 90℃for 6 min, or 100℃for 4 min, can completely inhibited the PPO activity of apricot. High pressure carbon dioxide treatment with 40 MPa for 30 min or 30 MPa for 45 min almost completely inhibited PPO activity of apricot.3. Study on the technology of spray drying for apricot beverage powderThe manufacturing procedure and parameters of the apricot beverage powder processing were established. The main steps include pretreatment, enzymolysis, pulping, homogenizing, spray-drying, mixing and pelleting, sterilization and packing. The results showed as follows:(1) Blanch at 95℃for 6 min; (2) The optimal enzymolysis process was pectase 0.12 mL/kg, cellulose 0.08 mL/kg and hydrolysis temperature 40℃for 90 min; (3) Homogenization pressure was 40 Mpa for 15 min; (4) The optimal parameters of spray drying were investigated at the inlet temperature was 170℃, feed rate was 6.6 mL/min and air pressure was 35 m3/h.4. Research on stability, insant and optimum formulationThe optimum stabilizing agent was the compounds of CMC 0.3%, sodium alginate 0.06% and xanthan gum 0.12%. Depending on experimental optimum design, the optimum proportion of sugar and acid was determined:sugar 10%, citric acid 0.18%, malic acid 0.06% and sodium citrate 0.1%.5. Establishment of the general quality control systemThe general quality control system was also set up and the acceptance of raw materials, sterilization and metal detection were taken as CCPs. The critical limits were: (1) Qualified sensory evaluation and evidence of conformance should be supply by qualified supplier for each batch; (2) microwave sterilization at 85℃for5min; (3) metal detection: FeΦ≤2.5mm and SusΦ≤3.5mm.