| This research adopts Rosa Roxburghii Tratt respectively compounded with propolis extract and the crude propolis after emulsification to produce two kinds of thorn pear propolis drinks. It studies the recipe, taste, and effectiveness and integrates the advantages of raw material resources, which has great significance in the development of Rosa Roxburghii Tratt and propolis industry.1、 Using the crude propolis as raw material, the alcohol water extraction method and the emulsification method are used to prepare for the crude propolis. The process parameters of propolis extract are optimized by Box-Benhnken center combination test material to liquid 1:7, the ethanol concentration 63%, extraction time30 min, and extraction temperature 57℃, Under this condition the extraction rate of total flavonoid is 33.01 mg/g. it has little difference with model prediction. Alcohol water extraction method and emulsion method for the preparation of propolis and propolis emulsion have the advantages of good stability, no organic solvent, easy to be absorbed by the body, small side effects and easy to taste.2、 Used Rosa Roxburghii Tratt juice, propolis extract and crude propolis as th e main raw materials and adopted a few methods such as sensory evaluation and ortho gonal experiment to carry out an optimized research on the processing techniques of t wo kinds of Rosa Roxburghii Tratt propolis beverages. As shown by the findings, the best formula for Rosa Roxburghii Tratt propolis extract beverage is as follows: Rosa Roxburghii Tratt juice(15%), propolis extract(6%), citric acid(0.1%), sucrose(9%);the formula for composite stabilizer is CMC(0.15%), xanthan gum(0.03%) and pecti n(0.07%).The best formula for Rosa Roxburghii Tratt crude propolis beverage is as f ollows: Rosa Roxburghii Tratt juice(15%), additive amount of propolis(1%), citric ac id(0.07%) and sucrose(9%); the formula for composite stabilizer is: CMC(0.14%), x anthan gum(0.06%) and pectin(0.03%).Rosa roxburghii Tratt propolis beverages dev eloped according to the formulae all have a rather good flavor, a light yellow color, aswell as palatable sweetness and sourness. The ingredients of the beverages are well bl ended without laying or precipitation.3、The results of principal component analysis(PCA) by using electronic tongue showed a significant distinction on the front-taste and back-taste of Rosa roxburghii Tratt propolis beverages and market Rosa Roxburghii Tratt beverages,the cumulative contribution rates of which achieved at 92.602% and 85.741%,respectively; Besides, the results of the electronic tongue sensor response values on 5kinds of drinks indicated that the Rosa Roxburghii Tratt propolis extract beverage had a disadvantage on sour, bitter, freshness and astringency compared with the Rosa Roxburghii Tratt crude propolis beverage. In addition, two kinds of Rosa roxburghii Tratt propolis beverages were more acid and bitter than the market Rosa Roxburghii Tratt beverages, howerver their astringency was significantly lower than market Rosa Roxburghii Tratt beverages, combined with the results of radar maps showed that there existed some differences between the thorn pear propolis drinks made in laboratory and market thorn pear drinks on the front-taste and back-taste. On the whole, Rosa Roxburghii Tratt propolis beverage could also be accepted by consumers in the future.4、The pasteurization of Rosa Roxburghii Tratt propolis beverage sterilization test and get Rosa Roxburghii Tratt propolis extract liquid beverage and Rosa Roxburghii Tratt crude propolis beverage best sterilization conditions, their best sterilization temperature and sterilization time are 85℃ and 15 min. By analyzing the changes of nutrients of the two drinks of Rosa Roxburghii Tratt propolis nutrition changes under different storage conditions. The results show that the minimum changes of nutrients under the condition of cold storage.5、The result of Rosa Roxbunghii Tratt propolis beverage lowing blood sugar test showed that the blood serum glucose of the high, medium and low-dose Rosa Roxbunghii Tratt propolis extraction group in mice were significantly decreased, these decrease rates 14.61%,6.47% and 5.51% respectively. Compared with that of the hyperglycaemia mice group, the difference was significant(p<0.05). The blood serum glucose of the high, medium and low-dose Rosa Roxbunghii Tratt rough propolisextraction group in mice were significantly decreased, these decrease rates14.61%,6.47% and 5.51% respectively. Compared with that of the hyperglycaemia mice group, the difference was significant(p<0.05). So Rosa Roxbunghii Tratt propolis beverage can reduce the content of blood sugar of the hyperglycaemia mice caused by alloxan. Mice glucose tolerance test showed that, medicine area under the curve(AUC) values of each dose group of these two kinds of Rosa Roxburghii Tratt propolis beverage were significantly lower than those in the hyperglycaemia model group(P < 0.05), indicating that Rosa Roxburghii Tratt propolis drinks can improve the glucose tolerance of mice.6、Compared with the high cholesterol model group, Rosa Roxburghii Tratt and propolis extract crude propolis drinks could significantly decrease(p <0.05) serum TC level of high cholesterol in mice. The two kinds of Rosa Roxburghii Tratt propolis drinks, high dose group and middle dose group, can both significantly decrease(p<0.05) levels of serum TG hyperlipidemia mice.The result showed that both the two groups could significantly increase(p <0.05) in serum HDL-C levels in high cholesterol mice.Therefore, Rosa Roxburghii Tratt propolis drinks have assistant use in the regulation of blood lipids. |
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