The Effect Of Hot Air Drying On The Quality Of Xinjiang Mulberry Powder And The Development Of Its Products

Xinjiang Medicinal Mulberry is a juicy and delicious berry fruit,which is one of the unique fruits in Xinjiang,China.It contains rich nutrients and active ingredients such as polyphenols,polysaccharides,anthocyanins,flavonoids,minerals,pigments,resveratrol,etc.It has certain antioxidant,hypoglycemic,antiaging,anti-tumor,anti-inflammatory and analgesic effects.However,due to the concentrated harvesting period and short shelf life of medicinal mulberry,as well as the remote geographical location and inconvenient transportation in Xinjiang,it is prone to decay and deterioration during transportation,storage,sales,and other processes,resulting in economic losses.Therefore,people are committed to making medicinal mulberry fruits into medicinal mulberry products for sales to increase their economic benefits.However,currently there are few types of medicinal mulberry products,and the iterative upgrade is slow.The market situation in Xinjiang’s medicinal mulberry is still relatively severe.Therefore,the rational development and utilization of medicinal mulberry resources is the key to promoting the healthy development of the medicinal mulberry industry.Based on this,this study will process the medicinal mulberry produced in Kuche,Xinjiang,through hot air drying to produce powder and prepare chewable tablets.At the same time,the preparation process of medicinal mulberry oral liquid will be optimized.(1)The effect of hot air drying temperature on the quality of Xinjiang medicinal mulberry powder.Mainly explore the effect of hot air drying temperature(45 ～ 65 ℃)on the quality of medicinal mulberry powder.The results indicate that the characteristics of medicinal mulberry powder are greatly affected by drying temperature.The flowability of medicinal mulberry powder increases with the increase of drying temperature,while the stacking density,water holding capacity,and dispersibility show a decreasing trend with the increase of temperature.At 55 ℃,the content of polyphenols,flavonoids,and anthocyanins in medicinal mulberry powder is relatively high,at 3.50 mg/g,1.62 mg/g,and 2.35 mg/g,respectively.In addition,the soluble solids and titratable acid content of medicinal mulberry powder increase with the increase of drying temperature,while the ascorbic acid content gradually decreases with the increase of temperature.In order to preserve the nutrients and their characteristics in the medicinal mulberry powder as much as possible,55 ℃ was determined as the suitable temperature for drying the medicinal mulberry.Subsequent experiments will be conducted on this basis.(2)Preparation of Xinjiang medicinal mulberry chewable tablets.Using medicinal mulberry powder as the raw material,it was mixed with additives such as xylitol,maltodextrin,soluble starch,and magnesium stearate to produce medicinal mulberry chewable tablets.The optimal formula of medicinal mulberry chewable tablets was determined through single factor experiments and Box Behnken response surface experiments,with molding rate and sensory score as evaluation indicators.After comprehensive consideration and combined with practical operation,the optimal conditions for excipients were determined as follows:the addition of xylitol at 13.5%,maltodextrin at 15.6%,soluble sugar at 22%,and magnesium stearate at 1%.Under these conditions,the chewable tablets produced have a high molding rate and sensory score.(3)Study on the preparation process of Xinjiang medicinal mulberry oral liquid.The method of water extraction is used to preliminarily extract medicinal mulberry oral liquid from medicinal mulberry powder.To improve the extraction rate of flavonoids in medicinal mulberry oral liquid,single factor and response surface experiments were conducted to optimize the extraction temperature,time,material liquid ratio,and extraction times.The optimal extraction parameters for Yaosang oral liquid were determined as follows:extraction time 51 minutes,extraction temperature 60 ℃,material liquid ratio 1:10,and extraction times 3.At this time,the flavonoid content in the extraction liquid reached as high as 1.35 mg/g.At the same time,the extract was concentrated and clarified.The clarification conditions were obtained through orthogonal experiments:chitosan concentration of 0.6%,time of 4 hours,temperature of 30 ℃,and the oral liquid transmittance was 82.5%.Finally,an oral solution with high flavonoid content and good clarity was obtained.