| Osmunda japonica Thunb is also called Osmunda cinnamomea,which belongs to the osmundales osmundaceae osmunda ferns.In this paper,dried osmund scraps were used as raw material to produce two kinds of tasty beverage,osmunda clarified beverage and osmunda cloudy beverage,which is nutritional and health care values,in order to make full use of the nutritional value of osmunda and reduce the waste of osmunda resources.First,to selection osmunda powder particle size and stabilizer.Then the orthogonal experiments were carried out with stabilizers,sugars,organic acids and salts as a single factor.To determine the optimal formula of the beverage and clarification of osmunda turbid drink,the physical and chemical properties were studied.researching beverage not only keeps the osmunda nutrition original osmunda,but also it provides a new way for the deep processing and utilization of osmund.It has a lot of reference value.The results of this paper are as follows:1.The selection of osmunda powder particle size of osmunda turbid drink.The osmunda powder were crushed to 100 mesh,200 mesh,325 mesh,400 mesh,500 mesh.Taking centrifugal sedimentation rate as index.In view of the different particle size of the powder,determination of the effects on the stability of cloudy beverage osmunda through single factor experiment,last selected for the experiment of 325 objective osmunda powder.2.Osmunda turbid drink compound thickener type selection and mixture ratio determination.Through the pre experiment,the experiment was carried out with xanthan gum,carrageenan,pectin and guar gum four kinds of adhesive.Through the single factor experiment,taking the centrifugal sedimentation rate as the evaluation standard.Finally,xanthan gum and carrageenan were selected as the compound.And determine the best mixture ratio of 7:3.3.Determination of osmunda cloudy beverage drink formula and clarification.(1)Determination of osmunda cloudy beverage formula.The sensory score was used as the evaluation index..The amount of the added amount of osmunda powder,compound stabilizer,adding sugar,citric acid was added and the adding amount of salt were studied by single factor experiments.The optimal formula was determined by orthogonal test.With 100 percent drinks for reference osmunda.Finally,determine the formula of cloudy beverage is osmunda powder 1 percent,compound stabilizer0.2 percent,white granulated sugar 6 percent,citric acid 0.04 percent,edible salt 0.01 percent.(2)Determination of osmunda clarified beverage formula.The sensory score was used as the evaluation index.The amount of the added amount of osmunda powder,compound stabilizer,adding sugar,citric acid was added and the adding amount of salt were studied by single factor experiments.The optimal formula was determined by orthogonal test.With 100 percent drinks for reference osmunda.Finally,to determine the formula of clarified beverage is clarification of osmunda juice 100 percent,sugar 5 percent,salt 0.01 percent,citric acid 0.04 percent.4.Determination of osmunda turbid drink homogeneous condition.The centrifugal sedimentation rate was used as the evaluation index.The homogeneouspressure,homogenization time and the number of homogeneity were tested by single factor.Orthogonal xperiment was used to determine the optimum conditions.Finally,homogeneous condition of osmunda turbid drink was identified.The homogenization pressure is 30 MPa,the homogeneous time is 10 min,and the number of times is 3times.At this time,osmunda turbid drink the highest stability.5.Determination of leaching centrifugal beverage osmunda clarification conditions.(1)Osmunda clarified beverage of the extract conditions determine leaching.The total polyphenol yield was used as the evaluation index.The experiment was carried out with the ratio of material to liquid,extraction time,extraction temperature and ultrasonic power.Orthogonal experiment to determine the optimum extraction conditions of osmunda clarified beverage.Ultimately determine the extraction conditions for osmunda clarified beverage was identified.The material liquid ratio is1:90,the extraction temperature is 90 ℃,the extraction time is 30 min,the ultrasonic power is 70 W.Now,the total polyphenol content of the beverage osmunda clarify the highest.It is 3.31mg/g.(2)To determine the time of centrifugal clarification of osmunda beverage.Under the condition of centrifuge speed 4000r/min.With light transmittance as evaluation index.The best centrifugal time to selection is 15 minute.This moment,the light transmittance of osmunda clarified beverage is 91.6 percent.6.Study on osmunda cloudy beverage and clarified beverage sterilization process.Sterilization conditions are pasteurization(80℃),normal pressure boiling water sterilization(100℃)and high pressure steam sterilization(121℃),sterilization time is 10 min,15min 20 min.The two kinds of osmunda beverage after sterilization.Save respectively 30 days,60 days,90 days.Then the number of microorganisms in the samples is detected.Think lord of the total number of colonies and coliform bacteria.Final results show,when high pressure steam sterilization(121℃)for 15 minutes,detection at three different stages.Two kinds of osmunda drinks,index of total bacterial count and coliform bacteria are qualified.7.Osmunda clarify and cloudy beverage the determination of physical and chemical indexes.(1)Osmunda clarified beverage light transmittance is 91.6 percent,the pH value of 4.64,soluble solids content is 7.8 percent,total sugar content is 2.41 g/100 g,total acid content is 0.14 g/1000 g,total polyphenol content of 3.31 mg/g.(2)Osmund turbid beverage light transmittance is 6.6 percent,the pH value of4.23,soluble solids content is 8.1 percent,total sugar content is 3.49g/100 g,total acid content is 0.19g/1000 g,total polyphenol content of 3.27 mg/g. |
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