Study On Production And Stabilization Of Chuanmingshen Composite Beverage

Chuanminshen violaceum sheh et is the root of Umbelliferae Chuanmingshen.It mainly grown in sichuan and hubei province,centralizing in Cangxi.As a single species and genus plant in china,Chuanmingshen serves as both medicine and food,it is rich in nutrition.but it is not deeply developed in the current study reports.It has great deal of problems in the processing of Chuanmingshen composite beverage.Dual enzymatic hydrolysis step is used to hydrolyze the starch in this paper in order to get the pure chuanminshen beverage.The best way was found out to improve the color and flavor of the product by compounding red date,medlar,chrysanthemum beverage,to maximize retention its nutrition value and reduce color changes by optimizing the technical parameter in processing.In addition,how to improve the stability in processing,suspension stability and microbiological changes during the storage period were explored in this thesis.The main findings are as follows:1 With browning index as an indicator,the orthogonal test based on single factor test to determine the optimum chuanmingshen pulp color protection conditions.The results showed the blanching time is 3min,temperature is 100℃.The optimal color protection scheme as follows:0.50% ascorbic acid,0.30% citric acid and 0.40% sodium chloride,20 minutes color protecting time.2 The processing technology of chuanmingshen composite beverage treated by using a-glucoamylase and glucoamylase was studied.The optimum conditions of the liquefyac-tion and saccharification by orthogonal text and Box-Benhnken was gotten and the results showed as follows liquefaction time 1.5 hours,dosage of α-amylase0.12%,temperature 90℃,pH 6.5.the final saccharification value reached reducing sugar content 78.5056% under the following conditions temperature 64.11℃,saccharification time 2.93 hours,dos-age of saccharification 0.25%,pH 4.59.3 The orthogonal test was employed to test the effect of sugar,citric acid,ratio between red date,medlar and chrysanthemum and the content of pure chuanminshen beverage on the sensory value,and the optimization of the formulation of the ingredients. sugar7%,citric acid0.2%.pure chuanmingshen beverage 40%, red date:medlar:chrysanthe- mum (V:V:V)= 3:4:3,and 20% of it is the best.The optimum content of salt and honey is 0.06% salt,.5% honey by single factor test.So the formulation of the ingredients was sugar 7%,citric acid 0.20%,salt 0.06%,honey 1.5%,pure chuanminshen beverage 40%, red date:medlar:chrysanthemum (V:V:V)= 3:4:3,and 20%.4 Through the single factor experiments on ten emulsification stabilizers,three hy-drophile colloids xanthan,guar gum and CMC were screened out to compound in the compond juice.The optimal condition of compound stabilizers obtained by L9(34) orthogonal experiment was:xanthan gum 0.06,CMC 0.06% and guar gum 0.10%.Further more,Through L9(34) orthogonal to the turbidity difference and rate of centrifugal sedimentation as indicators of the conditions of homogeneous drinks.Determined the best option for the uniform homogeneous of chuanmingshen composite beverage is homogen-eous temperature 45℃,homogeneous pressure 20MPa,homogeneous twice.5 The storage stability of chuanmingshen composite juice was investigated at 4℃、 25℃、25℃+dark、37℃ respectively.The results showed that during storage, with the extension of the time and temperature rise chuanmingshen composite beverage stability deteriorates,the color is more serious, And the number of microorganisms increased, affecting the quality of the beverage. At the same temperature conditions, using the dark treatment, can reduce deterioration in its quality to some extent.