Creation Of Dendrobium Officinale Jelly And Drink Based On The Concept Of Clean Label

Dendrobium contains a variety of functional ingredients,such as polysaccharides,alkaloids,amino acids,etc.,which enhances immunity,promote gastrointestinal function,anti-tumor,antioxidant,anti-aging and many other effects,and is a good raw material for the development of functional foods and health foods.However,at present,in the market,the scale of functional foods with dendrobium as the main functional ingredient is small,and there are mainly problems such as single form,complex ingredients,poor taste,and lack of outstanding highlights.In recent years,more and more people have pursued “healthy and natural” products,resulting in the concept of “clean label” in the food market.Therefore,this study is committed to the research and development of dendrobium products in line with the concept of “clean label”,the determination of sensory,nutritional content and physical and chemical indexes of the developed products,and the formulation of enterprise standards to provide reference for enriching the product types of Dendrobium tincheques.At the same time,a dendrobium yogurt factory with an annual output of 4,500 tons was designed,which provided theoretical support for the subsequent industrial production of dendrobium yogurt.The main research contents of the artical include the following several aspects:1.This study specifically developed four products: Dendrobium absorbable jelly,Dendrobium jelly,Dendrobium drink and Dendrobium yogurt,of which firstly,the natural thickener F was selected from six natural raw materials instead of the traditional jelly thickener to prepare Dendrobium absorbable jelly and Dendrobium jelly.Both jellies were optimized by single factor and orthogonal experiments,and the optimal formula for absorbable jelly was 0.8% thickener F,35% dendrobium,10% sucrose,1.5% lemon juice,15 min colloidal swelling time,5 min boiling time,80 °C sterilization temperature and 15 min sterilization time.The best formula of Dendrobium jelly was 1.1% thickener F,60% dendrobium,9% sugar content,1.5%acid content,and the best process was colloidal swelling time of 15 min and boiling time of 5 min.For Dendrobium dendrobium drink,the best process(colloidal milling)was optimized from six processes to make the drink reach a relatively stable state without adding stabilizers,and a single-factor experiment was used to flavor the drink,and the taste was optimized when the sucrose addition was 3% and the lemon juice was 0.1%.At the same time,the extract of Dendrobium dendrobium and raw milk were screened out as raw materials and fermentation raw materials for the preparation of Dendrobium dendrobium yogurt.The inoculation amount of dendrobium yogurt starter culture was 0.5%,the addition of dendrobium dendrobium extract was 11%,the amount of sucrose was 9%,the fermentation time was 8 h,the sterilization temperature was 80 °C,and the sterilization time was 15 min.2.The organoleptic,nutritional content and physicochemical indexes of the four products were measured,all of which meet the national standard requirements of the product,and the enterprise standards are formulated according to the measurement results and the national standard requirements of the corresponding products,that make detailed and clear explanations on the scope of application,reference documents,technical requirements,hygiene requirements in the production process,inspection standards,etc.3.Design the yogurt factory with an annual output of 4,500 tons of dendrobium yogurt,combine the actual situation and product production process,complete the selection of factory site,product quality standard formulation and production process design,material balance,equipment selection,economic benefit analysis,etc.,and design the factory floor plan and product production flow chart to lay the foundation for the subsequent industrial production of yogurt.