Study On The Effects Of Several Treatments On The Components Of Medlar Juice

With fresh medlar in Gansu as raw materials, this experiment optimized the medlar juice clarify process condition, and researched the changes of the medlar's components in concentration, clarification, drying conditions. The main research results are as follows:1. With medlar fruit as raw materials, our analysis its composition. The results showed that water content was 77.11±0.26 g/100g, protein content was 1.99±0.03 g/100g, total sugar content was 12.71±0.09 g/100g, total acid content was 0.64±0.01 g/100g, total ascorbic acid content was 140.80±1.00 mg/100g, LBP content was 1.20±0.01 g/100g, flavonoids content was 63.69±0.37 mg/100g, carotenoids content was 62.77±1.34 mg/100g, total soluble solid content was 18.22±0.07 %. It contains 18 kinds of amino acids, including 8 essential amino acids. The total of amino acid was 1868.7 mg/100g, essential amino acids was 451.9 mg/100g, and free amino acid total was 656.3 mg/100g.2. Under certain conditions, our treat by vacuum concentration processing, and measure its concentration before and after including total sugar, total acid, flavonoids, LBP, carotenoids, amino acids. With the preserving rate as evaluation indexes, our research the changes of the medlar's components in vacuum concentration after processing. The results showed that the preserving rate of the flavonoids and amino acids were increasing slightly, and the preserving rate of total acid and total sugar decreased, the preserving rate of LBP and carotenoids were decreasing more obvious.3. With the medlar juice as raw materials, our were clarifying process of chitosan, pectinase, cellulase, papain, pectinase - cellulase combination, pectinase - cellulase - papain mixed synchronization and pectinase - cellulase - mixed papain step by trials. Our found the seven different best clarification technological conditions as follows:(1) Chitosan clarify process condition: adding amount of chitosan 0.06 g/100mL, the effect time 100 min, the effect temperature 50℃, pH 3.8;(2) Pectinase clarify process condition: adding amount of pectinase 0.10 g/100 mL, the effect time 90 min, the effect temperature 50℃, pH 4.0;(3) Cellulase clarify process condition: adding amount of cellulase 0.03 g/100mL, the effect time 40 min, the effect temperature 50℃, pH 3.5;(4) Papain clarify process condition: adding amount of papain 0.08 g/100mL, the effect time 50 min, the effect temperature 45℃, pH 4.0;(5) Pectinase - cellulase combined clarify process condition: adding amount of pectinase 0.08 g/100mL, adding amount of cellulase 0.02 g/100mL, the effect time 45 min, the effect temperature 50℃, pH 4.0;(6) Pectinase - cellulase - papain mixed synchronous clarify process condition: adding amount of pectinase 0.06 g/100mL, adding amount of cellulase 0.02 g/100mL, adding amount of papain 0.04 g/100mL, the effect time 90 min, the effect temperature 60℃, pH 4.2;(7) Pectinase - cellulase - papain mixed step clarify process conditions: adding amount of pectinase 0.05 g/100mL, adding amount of cellulase 0.02 g/100mL, in effect for the effect temperature 45℃, pH 4.2 conditions, impact 40 min after, added 0.09 g/100 mL papain, in the same function under the condition of temperature and pH continued impact 50 min.4. In seven different the best technology of clarification, our measured the basis of medlar clarifying juice which they were determined to preserving rate ingredients as the evaluation index, and researched the changes of medlar under different clarification treatment of total sugar, total acids, total ascorbic acid, flavonoids, LBP, carotenoids and amino acids. The results showed that chitosan clarify were the lowest preserving rate in total acid, total sugar, flavonoids and total soluble solids; the carotenoid treating of clarifying by pectinase has the lowest save; the total ascorbic acid treating of clarifying by cellulose has the lowest save. Pectinase - cellulase combined clarify were the highest preserving rate in total sugar, total acid, LBP and carotenoids; Pectinase - cellulase - papain mixed step clarify were the highest preserving rate in flavonoids, the total ascorbic acid, amino acids and total soluble solids.5. Under certain conditions, for pectinase - cellulase clarified medlar juice to spray dry processing, our measured the changes in the composition of medlar after the spray drying. The spray dry processing is for medlar juice of pectinase - cellulase clarified in certain dry conditions, and determine its total sugar, total acid, total ascorbic acid, flavonoids, LBP on drying before and after. The results showed that the preserving rate of total acid, flavonoids and total sugar has slightly lower; The preserving rate of LBP has a certain lower; The preserving rate of carotenoids and total ascorbic acid decreases obviously.Medlar is considered as medicinal and edible plant, as well as high nutritional value. By research the processing and optimization of the component change in medlar juice, our can provide a scientific basis about the rational development and utilization of resources for further.