Wax Gourd Juice Beverage Development And Plant Design

Wax gourd contains rich nutrients,also has medicinal efficacy.In addition wax gourd traditional processing is mainly used for the production of candied fruit.This paper mainly studied the effect of ultrasonic and stabilizer on wax gourd juice quality,designed a production line of producting 4000 bottles of wax gourd juice drinks per hour.The main research contents are as follows:(1)The effects of sonication process on qualities of wax gourd juice.Ultrasound with different time and mode had no significant effects on total soluble solids,titratable acid and pH of wax gourd juice;but had significant effects on total protein,total phenol and total sugar.The total protein content increased first and then decreased with the increase of ultrasonic time,but more than the concentration of protein in ultrasonic treatment.Wax gourd juice contained the highest protein content(49.28 mg/100g)with pulsed ultrasonic treatment 5 min;Total sugar content was decreasing with the extension of ultrasonic time,ultrasonic 90 min total sugar content dropped to the lowest(14.96 ml/100 g).After pulsed ultrasonic treatment of wax gourd juice,total sugar content compared to the control group also had significantly decreased;The total phenol content decreased first and then increased,and more than the total phenol content in the control group,the highest value is 8.5 mg/100 g.The total phenol content of pulsed ultrasonic treatment wax gourd juice reduced to 6.98 mg/100 g.After pulsed ultrasonic treatment the total number of bacteria.mold and yeast in wax gourd juice significantly reduced.After a day of storage,the total number of bacteria and the number of mold.yeast in the control group were reduced by a gradient.Besides,the emulsification performance of wax gourd juice was enhanced by pulsed ultrasonic treatment.(2)Study on the compound stabilizer of wax gourd juice.Through the study on the suspension stability,viscosity and precipitation of wax gourd juice were found follows:Xanthan gum had the best stabilizing effect on the wax gourd juice,but the viscosity affected the taste of wax gourd juice.This paper sftudied the compound stabilizer of the original gum,sodiun alginate and pectin which had better stability in single factor experiment,used response surfece methodology to optimize the dosage of compound stabilizer.The content of the xanthan gum,sodium alginate and pectin were optimized with the suspension stability and viscosity,and the mathematical model of the three factors was established-According the experiment,the optimal conditions for the compound stabilizer was xanthan gum 1‰,sodium alginate 1‰,pectin 1‰,the theory viscosity of the products was 0?016 Pa s,suspension stability was 0.329.(3)The plant design of output of 4000 bottles Wax gourd juice beverage per hour.This part determined the technological process of wax gourd juice beverage output per hour for 4000 bottles;calculated the material balance of wax gourd juice beverage.According to the technological process and output decided equipment and quantity about wax gourd juice beverage.In the end,the layout of the plant was analyzed and the layout of the plant was designed.