Development Of Compound Beverages With Mu-zao And Gai-guo And Its Antioxidant Activity

Red jujube is a drug and food homology,rich nutrient.Calcium fruit is rich in minerals,fatty acid,amino acid,is a type of health fruit.Because of the fresh jujube and Gai-guo are not easy to preserve,this paper is based on different cultivars of red jujube,screening the highest nutrient red jujube varieties,enzymolysis optimization of red date response surface was performed.the red jujube juice and Gai-guo juice was compound with by orthogonal test combined with fuzzy mathematics,finally,the antioxidative of the compound beverage was studied,the results of the study are as following:1.The basic nutrition and flavonoids content of three different kinds of red jujube were determined,it was found that the moisture content in Shanxi Mu-zao was 20.60%,the total acid was 1.30%,and the flavonoid was 4.31mg/g,which was higher than other varieties;total sugar 389.16 mg/g is lower than golden-silk jujube and Xinjiang hetian jujube;also reducing sugar23.92%is slightly lower than the golden-silk jujube,higher than Xinjiang hetian jujube;Comprehensive economy,nutrition and other aspects,selection of Shanxi Mu-zao as the raw material for the later experiment.2.Adopting the response surface method,the optimal conditions of the compound enzyme enzymatic hydrolysis Shanxi Mu-zao were studied by using soluble solids as the index.The results showed that the optimal conditions of the single factor enzymatic hydrolysis Mu-zao is that:the liquid is 1:6 g/mL,the compound enzyme addition is 1800 mg/L,the enzyme hydrolysis is 2.5 h.On the basis of single factor,the optimum enzymatic hydrolysis process conditions were optimized by using the response surface:the liquid is 1:6 g/mL,the compound enzyme addition is 1900 mg/L,the enzyme hydrolysis is 2.6 h,at this time,the extraction rate was 74.87%.Under this condition,the jujube juice is delicate,sour and sweet moderate,with a strong aroma of jujube.3.The synthetic sensory evaluation of Mu-zao and Gai-guo compound was carried out by orthogonal test combined with fuzzy mathematics.The results showed that the optimum formula was 1:3 volume ratio of Gai-guo juice to Mu-zao juice and 40%of compound juice,sodium citrate 0.02%and Xanthan gum 0.2%.FT-protein sugar 0.103%,under this condition,the comprehensive sensory evaluation score of the compound beverage reached83.26.At this time,the compound beverage has the advantages of colour and lustre,uniform texture,fine taste and jujube aroma prominent.4.Study on antioxidant activity of Gai-guo and Mu-zao compound beverage by determination of antioxidant activity in Vitro.The results showed that the compound beverage had stronger reducing ability of DPPH·,·OH,O₂^-·scavenging ability and total antioxidant capacity.