Rearch On Polysaccharide Extraction Of Okra And Its Juice Composite Beverage

In this paper,the extraction method of polysaccharides and the factors influencing the yield of polysaccharides were studied by using okra as the raw material of the test.The production process of the okra juice and the formula of the okra juice were tested.The main contents are as follows:（1）The effects of three methods of hot water extraction,water extraction and alcohol extraction and ultrasonic extraction were studied by comparing the stability,precision and sample recovery of okra polysaccharide.The results showed that for the three methods: the stability is remarkable,the precision is remarkable,and the recovery rate is also significant.The recovery rate of polysaccharide was the highest,reaching 100.14%.（2）Four key factors of ultrasonic extraction: feed-liquid ratio,pH value,extraction temperature and extraction time were used to optimize the process parameters by single factor test and orthogonal test.The results showed that the order of influencing extraction rate was: extraction time <extraction temperature <pH value< ratio of liquid to liquid,the optimum test parameters were as follows: the ratio of material to liquid 1:50,extraction time 20 min,pH value 9,extraction temperature 70 ℃,at this time the highest yield of okra polysaccharide,reaching 6.82%.（3）The basic physical and chemical properties of crude polysaccharides of okra were determined,and the antioxidant activity of polysaccharides from okra was studied by three experimental methods.The results showed that the content of polysaccharide in crude polysaccharide was 82.67%,the protein content was 2.14%,the content of uronic acid was 1.93% and the moisture content was 3.05%.The polysaccharide of okra have a certain ability of reducing ability,and had good scavenging ability for · OH,NO^2-,and the activity increased with the increase of polysaccharide concentration,and had a certain concentration dependence.（4）Study on the formula of okra vegetable juice beverage: The effect of the proportion of the fruit juice,the selection of the stabilizer,the amount of sucrose added,the amount of the concentrated fruit juice and the amount of citric acid added to the comprehensive score of the okra juice The best formula of okra concentrated juice and ebony juice was mixed with the ratio of 3: 1,the content of mixed juice was 29%,the sucrose was 4.3%,the ratio of CMC to xanthan gum was 2: 1 Compound,the amount of 0.15%,citric acid added 0.05%.（5）The parameters of the ratio of material to liquid,hot filtration temperature and homogeneous pressure in the process of yellow okra juice were studied.The results showed that when the ratio of material to liquid was 1: 8,the temperature was 55 ℃,the homogeneous pressure was 20 MPa The highest score of the sensory score of the yellow okra juice was obtained.And then use the response surface optimization test to get the final process parameters: liquid ratio of 8.3,filtration temperature 55 ℃,homogeneous pressure 20 MPa.