| Red sour soup is a traditional food specialty with a thousand years of history in the Kaili of Guizhou Province,China.It has high nutritional value and health care effect.There is a saying in Kaili that “three days do not eat sour,walk will ague”,The Kaili people’s recognition of red sour soup can be seen..At present,although the red sour soup industry has achieved certain results,it still faces many problems in its rapid and healthy development.Red sour soup is a viscous suspension-emulsion,which has insufficient processing adaptability,resulting in a single product form.The upstream and downstream products are not rich enough to meet the diversified and rapid social development needs.During the storage process of red sour soup,it is prone to spoilage and deterioration,and there is a disgusting "ammonia smell",which seriously affects the sensory quality of the product.Although it has been reported that red sour soup has high nutritional value and health care function,the systematic research content has not been verified yet.This paper mainly studies the development of concentrated juice of red sour soup,oral liquid preparation,storage stability and functional evaluation.The conclusions are as follows:(1)Development of concentrated juice of red sour soup: through ultrasonic extraction,the four factors of material-liquid ratio,ultrasonic time,ultrasonic temperature and ultrasonic power were used as independent variables,and the effect of various factors on total acid content was obtained by combining response surface experiments.The size is: ultrasonic temperature > material to liquid ratio > ultrasonic time > ultrasonic power.The optimal extraction process was as follows: material-to-liquid ratio 1:8 g/mL,ultrasonic time 31 min,ultrasonic power 450 W,ultrasonic temperature 71 ℃,total acid content 34.79 g/kg.On the basis of this,the concentrated juice was concentrated by 6 kinds of processes,and the total acid,soluble solids,color,organic acid and lycopene content of the concentrated juice were compared.It was concluded that different concentration processes had no significant effect on the content of soluble solids.(P>0.05),the non-thermal concentration process can better maintain the original color of the red acid soup.The heat concentration process significantly reduced the total acid,organic acid and lycopene content of the red acid soup(P<0.05).Vacuum freeze-drying concentration and freeze-concentration can better maintain the content of lycopene and organic acid in red acid soup.It is a better process for concentrating red acid soup,which is best concentrated under vacuum freeze-drying to maximize the nutrition of the product.And volatile substances,but it consumes a lot of energy,takes a long time,and has low processing capacity.It can be used as a high-end concentration.In consideration of cost,the refrigeration concentration process is finally adopted.(2)Preparation of red sour soup oral liquid: using fuzzy sensory evaluation method instead of traditional sensory evaluation method,the single-factor test showed that the optimal dosage was 55% red acid soup,7% white sugar,0.05% citric acid.Composite stabilizer 0.7%.The optimal parameters were optimized by Box-Benhnken.The influence of various factors on the sensory evaluation of oral liquid was: white sugar dosage> red acid soup dosage> citric acid dosage> composite stabilizer dosage.The optimized formula was: red sour soup 56 %,white sugar 7.25%,citric acid 0.05%,stabilizer 0.68%,the actual sensory score is: 86.60,which is close to the predicted value(87.55),the difference is 1.55,which proves that the optimized formula parameters of the response surface model are reasonable and reliable,and have practical application.value.(3)Quality evaluation of red sour soup oral liquid: The corresponding indicators of red acid soup oral liquid were found to be amino acid nitrogen(0.6744 mg/100g),nitrite(0.1376 mg/100g),total acid(36.12 g/kg),amino acid.(1.7155 g/100 g,16 species),total amount of organic acids(21.7052 g/kg,7 species),total number of colonies(17),mold + yeast count(ND),Escherichia coli(ND),Staphylococcus aureus(ND)and Salmonella(ND)meet the requirements of national standards or local standards,and are superior to commercially available red sour soup.(4)Effects of different storage conditions on the quality of red sour soup oral liquid: The oral liquid was stored at 4 ℃,room temperature and 37 ℃,respectively,and the quality changes during storage were detected.The results showed that there was no significant change in the total acid content of the oral solution at 4 ℃,room temperature and 37 ℃(P>0.05).At 37 ℃,the sensory quality of the oral solution could only be maintained for 15 days,at room temperature,25 th.d sensory score decreased to 67.58,and the oral solution remained the best at 4 ℃,the sensory score still reached 86.97;except for 4 ℃ storage conditions,the lycopene in the oral solution did not change significantly(P>0.05),the other two The lycopene content decreased significantly under the conditions(P<0.05).The light transmittance,browning index and centrifugal sedimentation rate also showed that 4 ℃ is a good storage condition,indicating that the red acid soup oral liquid is suitable for low temperature.Storage.(5)Oral liquid simulated antioxidant research: through the detection of PPH free radicals,hydroxyl radicals,superoxide anion radicals and ABTS free radicals in the red acid soup oral solution,the results show that the oral liquid has a certain antioxidant capacity,The IC50 values of the scavenging DPPH free radicals,hydroxyl radicals,superoxide anion radicals and ABTS radicals were 18.89%,88.88%,37.79% and 19.09%,respectively.(6)Effect of Oral Liquid on Antioxidant Capacity of D-galactose Oxidative Damage Model Mice: By constructing a mouse model of D-galactose oxidative damage,it was concluded that the body mass and organs of the model group were compared with the blank group.The index decreased significantly(P<0.05).The levels of MDA and PCO in serum and liver tissues of mice increased significantly.The content of GSH in serum and liver tissues of mice decreased significantly and the activity of SOD in serum and liver of mice.Significantly reduced,indicating that the D-galactose oxidative damage mouse model was successfully modeled.Compared with the model group,the body weight,liver index,heart index and spleen index of the mice in each dose group increased significantly(P<0.05).It was concluded that the red acid soup oral liquid can effectively enhance the D-galactose oxidative damage mice.The physique slows down the decline of organ function in mice.Different doses of Red Acid Soup Oral Liquid can significantly reduce the content of MDA and PCO in serum and liver of D-galactose oxidative injury mice,and increase the activity of SOD and GSH.The results are statistically significant(P<0.05),indicating that red acid Tang oral liquid has a certain antioxidant capacity. |
PDF Full Text Request