Study On Production Process Of Actinidia Pectin Oral

Actinidia arguta is a kind of kiwi genus,it gets a lot of favorite from consumers in different characteristics from Chinese kiwi such as small,hairless,in green color,more sweet and so on.However,due to the northern frosty weather,that the commercial value of fresh fruit will be decreased,normally the picked fruit is also easy to become soft,poor resistance to extrusion and storage requirements and has other shortcomings,so that it is more suitable for its deep processing.At the same time,actinidia arguta is not only rich in sugar,vitamin C and flavonoids but also at a high level of pectin content,but in actual production,pectin is often used as an additive to improve the sensory state of the product.And even in many cases are not needed to be discarded,so that the utilization of pectin greatly reduced caused a lot of waste.Actinidia arguta as a separate fruit varieties still do not have their own characteristics of the fresh fruit of the brand,just fresh fruit sales channels are unable to meet the development of actinidia arguta industry,pectin alone as a functional ingredient added to products in the country is also very less.Therefore,the production technology and parameters of its pectin oral liquid are studied in this experiment.The extraction conditions of pectin are optimized by single factor test and response surface analysis method.The quality of pectin is analyzed by measuring the water absorption and dehydration weight of the three pectin in the same time.By controlling the components,adding the amount to the sensory score as the evaluation index to adjust the taste of the product;comparing the three kinds of sterilization way to determine the best sterilization method;and the actinidia arguta pectin oral liquid production process design appropriate quality control system for production practice and soft actinidia arguta deep processing,broaden the soft dates of kiwi fruit industry chain lay the foundation.The main findings are as follows:The extract of kiwi fruit is used as raw material and extracted by acid extraction method.The extraction parameters and the physical and chemical indexes of pectin are used as evaluation indexes to optimize the extraction temperature,extraction time and extraction pH value as the influencing factors.Univariate experiments show that the optimal range of extraction temperature,time and pH is 80?-90?,45min-75min,0.3-0.7.The optimum extraction conditions are as follows:extraction temperature 85?,extraction time 60 min,extraction pH 0.5.The water absorption and water retention,rheology and gelation are tested with kiwifruit pectin,citrus pectin and apple pectin as raw materials to analyze the quality of three pectin.The results show that the actinidia arguta pectin has good level in these three properties,and has high commercial utilization value.Based on the addition of xylitol,maltitol,citric acid and actinidia arguta juice,the taste of the pectin powder is added to the pectin powder.The sensory score is used as the evaluation criterion,and the percentage of the five substances was the influencing factors.The single factor test shows that the optimum dosage of the percentage of pectin concentrate,the amount of xylitol added,the percentage of maltitol added,the percentage of citric acid added,the optimum range of actinidia arguta fruit juice are 50%-70%,4%-8%,9%-11%and 0.2%-0.4%,15%-20%.The optimum ratio of pectin concentrate is 60%,xylitol content is 6%,maltitol percentage adds 10%,citric acid percentage 0.3%,fruit juice percentage adds 15%,which sensory score is up to 95.5 points.Through the sterilization treatment of actinidia arguta pectin oral liquid is produced under the optimal production process conditions,the pasteurization method is selected as the sterilization method.The results show that the oral solution of the oral liquid at 85 ? and 5min sterilization is in the range of viscosity and sensory score will be better.Therefore,the selection of 85 ? 5min as the actinidia arguta pectin oral production process of sterilization conditions.The HACCP plan for the production of actinidia arguta pectin oral liquid is established based on the HACCP quality control system,combined with the CCP judgment tree and the actual production demand,which laid a theoretical foundation for the actual production of the enterprise.