Study On Processing Pechnology Of Raspberry-Hazelnut Beverage

In recent years,raspberry has been gradually recognized.With the expansion of planting area and the rapid development of related industries,the output and deep processed products are also increasing.Most raspberries are frozen for deep processing because the raspberry shelf life is short and only a small portion of fresh raspberries are eaten.China’s raspberry deep processing industry is developing slowly,a small part of the raspberry fruit is sold,most of the raspberry is low-tech level of frozen and then exported.Market raspberry deep processing products are very rare,because the process conditions are far behind the foreign industry and low technology content,so the processing industry is not competitive.At present,the research on raspberry is mainly focused on the raspberry nutrient and its function,but the research on the deep processing of raspberry is relatively weak and the deep processing product variety is relatively simple.Northeast China is the main producing areas of hazelnut.Hazelnut acreage and yield gradually increased,but most of the domestic hazelnut is still in a semi-wild and wild state.Production and scale at a low level,the quality is relatively poor.In the Chinese market,hazelnut products are scarce,low in technology,low in production and low in productivity.At present,domestic research and more focus on the hazelnut oil and hazelnut brown pigment function.Hazelnut processing research focused on hazelnut milk beverage and so on.Although hazelnut protein beverage more,but the formation of less industrial products.The use of hazelnut protein and berries for the deep processing of mixed products is relatively rare,so this study will be vertical pressed by-product after the hazelnut meal and raspberry juice mixed into a new type of vegetable protein beverage-raspberry hazelnut beverage.Through the modification,enzymatic hydrolysis,deployment,homogenization,sterilization and other processes to optimize the processing technology and stability.Simplify the production process,improve product quality and production adaptability,explore the hazelnut and raspberry deep processing industry in the new direction.In this paper,raspberry hazelnut beverage was developed by using the process of modification,blending,homogenization and sterilization with raspberry and by-product hazelnut meal as the main raw material.This paper mainly deals with the processing technology of raspberry hazel beverage.First,the main components of the by-product hazelnut meal and raspberry juice are determined according to the national standard.And then research stability and processing technology.Finally,according to national standards to determine the aroma,flavor,taste and the indicators.The main research results of this paper are as follows:1.According to the national standard to determined the basic components of raspberry juice.The results showed that every 100g raspberry juice contained 307.1 mg of essential amino acid,vitamin C27.4mg,total phenol 465.2mg,total flavonoids 115.7mg,total anthocyanin 54.4mg,total acid 875.6mg.According to the national standard to determine the moisture content,total sugar,protein and fat of the three kinds of by-products hazelnut meal.The results showed that the fat content of the three by-products hazelnut meal was 3.2%,9.7%and 15.9%,the water content was 7.2%,8.4%and 6.5%,total sugar contents were 24.3%,22.4%and 18.9%,the protein contents were 28.9%,23.1%and 19.8%.2.The results of single factor test and orthogonal test were analyzed in the study of the stability of raspberry hazel beverage by factors such as fat content,sucrose addition and fruit juice addition.Determine the optimum oil content range of 5%to 10%;the optimal pH value range is 6-7;the optimum protein concentration is 2%～4%;the optimum amount of sucrose is 10%～14%;the optimum dosage range is 5%～10%.The effect of single emulsifier on the stability of raspberry hazelnut was MCC,SE-11,triglyceride fatty acid ester and glyceryl monostearate.The optimum amount of emulsifier is 0.15%.The optimum ratio of compound emulsifier is MCC 0.10%,SE-11 0.03%,glyceryl monostearate 0.01%,glycerol fatty acid ester 0.01%.The effect of single stabilizer on the stability of raspberry hazel dew is the order of xanthan gum,sodium alginate,carrageenan and CMC.The optimum addition of stabilizer is 0.10%.The best proportion of the stabilizer is:xanthan gum 0.05%,carrageenan 0.01%,CMC 0.01%,sodium alginate 0.03%;The effect of single complexing agent on the stability of raspberry hazelnut was as follows:sodium tripolyphosphate,sodium pyrophosphate,sodium hexametaphosphate.The optimal dosage of complexing agent is 0.05%.The best fit ratio of compound complexing agent is 0.03%of sodium tripolyphosphate,0.01%of sodium pyrophosphate and 0.01%of sodium hexametaphosphate;The optimum treatment conditions for the stability of the hazelnut dew of the hazelnut were heat treatment at 100 ℃ for 5 min.3.According to the single factor test,the optimum homogenization temperature is 65 ℃,the optimum homogenization pressure is 35MPa,the optimum emulsification temperature is 65 ℃,the optimum emulsification pressure is 25MPa,the best sterilization time is 15min,the temperature is 105 ℃,The best flavor ratio is sucrose 10%,citric acid 0.05%,salt 0.05%,raspberry juice 10%,in this ratio obtained under the raspberry hazelnut sensory score the highest score.Finally,according to the national standard of plant protein beverage,the results showed that the content of total anthocyanin was 4.98mg/100g and the fat content was 0.56%,and the results were in accordance with the national standard.4.In the above conditions,the raspberry hazelnut beverage has a typical hazelnut and raspberry aroma,hazelnut aroma,raspberry aroma fresh,taste appropriate,unique flavor,color was lavender,the overall uniform stability,trace precipitation.5.Through the above experiments and analysis of optimal process raspberry hazelnut technical parameters and mixture ratio:by-product hazelnut meal 5%,raspberry juice 10%,sugar 10%,citric acid 0.05%,salt 0.05%,emulsifier 0.15%,stabilizer xanthan gum 0.10%,complexing agent 0.05%;homogenization temperature is 65 ℃,pressure is 35Mpa;emulsifying temperature is 65 ℃,emulsification pressure is 25Mpa;heat treatment time 5min,temperature 100℃;sterilization temperature is 105℃,the sterilization time is 15min.