| Lycium barbarum is a perennial deciduous shrub,which belongs to the solanaceae Lycium,is a traditional Chinese medicinal and edible plant,its fruit is bright ellipsoidal berries.A large number of studies on the modern pharmacology also confirmed its physiological function in immune regulation,liver protection etc.Hubei hybrid wolfberry,is crossed breeding by Hubei local wild wolfberry and Ningxia wolfberry,the nutrition components are similar with Ningxia wolfberry but the water content is up to 85%.In order to make full use of Chinese wolfberry resources,promote local economic development,it is proposed to be processed into Chinese wolfberry juice beverage.In this study,the Hubei hybrid wolfberry fruit is the research object,and we will use the enzyme and stabilizer to study the process technology of Chinese wolfberry juice,and the juice beverage factory will be designed so as to improve the utilization of Chinese wolfberry resources.The main research contents and results are as follows:1.The comparison of nutritional components about jianshi Lycium barbarum and Ningxia Lycium barbarumIn this study,the experimental raw material of Jianshi Lycium barbarum is a new line of Lycium barbarum,so the composition of the system is analyzed with the ningxia Lycium barbarum.The moisture content of Jianshi wolfberry fruit is 85.38±0.001g/100 g and 40.36±0.54mg/100 g is the vitamin C content,which is higher than that of Ningxia wolfberry No.seven moisture content(70.10±0.004g/100g)and vitamin C content(35.7± 0.50mg/100g),the content of protein and fat is equivalent,and LBP is2.75±0.008g/100 g,carotenoids is 40.36±0.54mg/100 g,however Ningxia wolfberry LBP is4.06±0.006g/100 g and carotenoid content is 35.7± 0.50mg/100g;in comparison of mineral elements,high content of K,Mg,Ca of Jianshi wolfberry,P and Na were low,it is worth mentioning that Jianshi wolfberry selenium content of selenium content in wolfberry fruit was 12.56±0.001 g/g,Ningxia wolfberry fruit the selenium content of0.52±0.002 g/g,is more than 20 times higher than Ningxia wolfberry.2.The study on the stability of Chinese wolfberry juice beverageFirst of all,the effect of enzyme preparation on the soluble solid substance of Lycium barbarum cloudy juice was studied,using compound enzymolysis,the soluble solids content of the juice is 6.65±0.05%,compared with the blank control,increased by about 5.3%.Secondly,the effect of 5 kinds of stabilizer on the stability of the product were conducted,take xanthan gum and carrageenan as the compound stabilizer,investigate the compound ratio and additives on the stability of wolfberry juice turbidity,compound stabilizer,cloudy juice centrifugal sedimentation rate was 7.3 ±0.01%,compared to the blank control the sedimentation rate of 22.5±0.01%,reduced about15.2%,significantly improve the stability effect of turbid juice.Finally,on the basis of the above research,the response of the four factors and three levels of orthogonal design,the variance analysis,the optimum production process of Chinese wolfberry juice turbidity:pectinase and cellulase compound 2:3,compound enzyme dosage of 0.9 per thousand(m/m),enzymolysis temperature of 43℃,enzyme hydrolysis time 72 min,enzyme p H4.5,carrageenan and xanthan gum complex ratio of 2:3,adding 0.2% compound stabilizer(m/m),the Chinese wolfberry pulpy juice sensory score was 90±1.53(maximum points),It provided the experimental basis for the production and processing of cloudy juice beverage of Chinese wolfberry.After the preparation of cloudy juice,the shelf life of Chinese wolfberry cloudy juice at normal temperature(25℃)was about 7 months by the prediction of shelf life.And finally formulated the product quality standard(enterprise standard draft).3.The study in the main processing technology of Chinese wolfberry juiceFirstly,different processing methods were studied on the effect of wolfberry juice yield,the results show that the best juice wolfberry juice clarification process is as follows: 2 times of freeze thawing,enzymolysis temperature of 45 ℃,enzymatic hydrolysis time was 1.5h,p H4.0,0.5g/kg pectinase,the Chinese wolfberry juice juice yield was 86.1±0.48%,compared with the blank test of the juice rate is 72.12±0.52%,after process optimization,the juice yield was increased by 13.98%,that after optimization of the juice yield increased significantly.Secondly,the clarification effect of different clarification methods was compared.The nutrient retention rate of the products was further investigated.The experimental results show that compared with the variable temperature clarification and cellulase clarification,later clarified juice treated by chitosan clarification of Chinese wolfberry,wolfberry polysaccharide,carotenoids and vitamin C loss of nutrient retention rate.Among them,the preservation rate of Lycium barbarum polysaccharides was 71.2%,the preservation rate of carotenoids was 56.3%,and the vitamin C retention rate was 82.7%,so chitosan clarification was used as clarification method of Lycium clarified juice.The specific process conditions were as follows: the chitosan adding amount was 0.07%(m/m),the clarification temperature was60 ℃,and the clarification time was 65 min.The shelf life of Lycium clarified juice beverage was determined by accelerated destruction test.The quality of this product was6～8 months at normal temperature(25 ℃).And finally formulated the product quality standard(enterprise standard draft).4.The factory design of annual output 1000 tons Chinese wolfberry juiceThe feasibility analysis of the production line of 1000 tons of Chinese wolfberry juice.After the economic cost to obtain the annual output value of 17.6 million yuan,after deducting income tax for 20%,the net profit of 6.80 million yuan,the payback period is2.95 years,the factory is expected within three years to recover the cost,and the project investment risk is small. |
