| ? carotene and anthocyanin as a kind of prebiotic nutrition,which have nutritional value and function of preventing disease,are drawing more and more attention.The purpose of this research is to design mixed drinks or single drinks.For this drinks lacking ? carotene,? carotene embedding products are designed to strengthen ? carotene in beverages.For the thermal instability of anthocyanin in blueberry juice drinks,the thermal stability of blueberry anthocyanin is improved by many methods.Finally,a kind of mixed beverage with good flavor,taste and smell is designed.It provides theoretical research for the design of beverage,the strengthening of nutrients in beverage and the protection of nutrients.The main research contents and conclusions are as follows.(1)Through sample materials of gelatin and ? carotene,the ?carotene embedding products were prepared by simple steps including dissolution,spin evaporation,mixed shear,high pressure homogenization,spray drying and so on.The high-speed mixed shear and high-pressure homogenization processes were optimized with the particle size and viscosity as the indexes.The optimized results of high-speed mixed shear rate and homogenization pressure were 17000 RPM/min and 30 MPa respectively.The results of X-ray diffraction analysis and embedding rate show that ?carotene is well embedded.(2)The pH absorbance of ?carotene embedded product system showed that the storage stability of the product would be increased in alkaline or acidic environment.Finally,the UW and thermal stability tests show that the embedding product has a better ability to protect ?carotene than the unprotected Pcarotene.(3)To prepare a kind of blueberry juice with good stability of anthocyanin,the thermal instability of anthocyanin was verified by the kinetic equation of anthocyanin degradation,then the amount and treatment time of pectinase were explored,then the stability of anthocyanin was improved by the auxiliary color effect,and the combination of tannin and anthocyanin was explored.Finally,the stability of anthocyanin by the addition of sucrose was explored Sexual impact.The results showed that the amount of pectinase added was 0.1%,and the amount of anthocyanin dissolved in water bath of 40? for 50 min was the most;the effect of tannic acid to improve the stability of anthocyanin was the best,and the hydrogen bond interaction between tannic acid and anthocyanin was used to improve the stability of anthocyanin;the amount of sugar added had no significant effect on the stability of anthocyanin.(4)After 48 h fermentation with Lactobacillus fermentum NCU-113,the acid value of blueberry increased significantly.The thermal stability of blueberry juice was compared after fermentation.Finally,by comparing the changes of acid value,protein and flavone content before and after fermentation,the reason for the stable increase of anthocyanin heat was verified.(5)The research of mixed drinks was studied by analysis of variance of RSM.The results showed that the content of blueberry was 7.95%,medlar was 5%,Hericium erinaceus was 6.77%,sucrose was 18.95%.The overall evaluation of the flavor,taste and flavor of the beverage was good.At the same time,we found that blueberry,Lycium barbarum,Hericium erinaceus and sucrose had the most direct effect on the sensory odor,and the sensory contribution of Lycium barbarum and Hericium erinaceus to the mixed beverage might be covered through multiple correspondence analysis.The better stability of mixed drinks can be obtained.by adding 0.3%gelatin to the mixed beverage... |
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