Preliminary Study On Processing Technology Of ’Yellow Rose’ Cabbage Juice Beverage

Non-heading Chinese cabbage(Brassica campestris ssp.chinensis Makino),also known as pakchoi,green cabbage and rape,originated in China,is one of the leafy vegetables widely cultivated in China,with the characteristics of rich nutrition,rapid growth,wide adaptability,low cost and so on.However,at present,non-heading Chinese cabbage is mainly fresh food and there are few deep-processed products characterized by non-heading Chinese cabbage,which restricts the development of non-heading Chinese cabbage industry to a great extent.Vegetable juice is one of the important ways of deep processing of vegetables.Now the research and development of vegetable juice beverage has become one of the hot spots in the beverage industry.Vegetable beverage made from non-heading Chinese cabbage have not been reported,so the research of ’Yellow Rose’ cabbage juice beverage has a certain market.In this paper,non-heading Chinese cabbage ’Yellow Rose’ was used as experimental material to make ’Yellow Rose’ cabbage juice beverage.The purpose of this paper is to develop a ’Yellow Rose’ Chinese cabbage juice beverage,which provides a new development idea for the deep processing of non-heading Chinese cabbage.The main research contents are as follows:1.Determination of basic components of non-heading Chinese cabbageStudy on the basic components of yellow leaves of non-heading Chinese Cabbage’Yellow Rose’ by National Standard method,such as moisture,protein,fat and total dietary fiber.The content of flavonoids in the yellow leaves of non-heading Chinese cabbage ’Yellow Rose’ was determined by the kit provided by Suzhou Mingke Biotechnology Co.Ltd.The content of vitamin C in the yellow leaves of non-heading Chinese cabbage ’Yellow Rose’ was determined by HPLC.The results showed that the basic components in the yellow leaves of non-heading Chinese cabbage ’Yellow Rose’ were protein 1.41g/100g,fat 0.16g/100g,total dietary fiber 4.06g/100g,water 93.36g/100g,Vc 36.72mg/100g,flavonoids 347.62mg/100g.The experimental results showed that the yellow leaves of non-heading Chinese cabbage’Yellow Rose’ had the characteristics of high water content,low fat content,high content of Vc and flavonoids,which was suitable for the processing of vegetable juice beverage.2.Effect of ultrasonic treatment on microorganism of ’Yellow Rose’ cabbage juice beverageSelect the yellow leaves of fresh non-heading Chinese cabbage ’Yellow Rose’ as raw material,and the constant temperature ultrasonic cleaner with constant frequency of 40kHz was used to treat the ’Yellow Rose’ Chinese cabbage juice beverage with material liquid ratio of 1:1.With ultrasonic time,ultrasonic temperature and ultrasonic power as the investigation factors,the inactivation effect of different ultrasonic treatments on colonies number,Escherichia coli,moulds and yeasts in ’Yellow Rose’ cabbage juice beverage were investigated by designing single factor test and orthogonal test with three factors and three levels.Taking the limited range of beverage microorganisms in the national standard as the measurement standard,this paper explores the applicability of ultrasonic sterilization in the sterilization treatment of ’Yellow Rose’ cabbage juice beverage.The test results showed that the ultrasonic temperature,ultrasonic time and ultrasonic power on ’Yellow Rose’ cabbage juice beverage containing microbial inactivation rate have significant effect,the condition of ultrasonic is 55℃,800w,30min,’Yellow Rose’ cabbage juice beverage contain microbial inactivation rate reached 99.99%,colonies number,Escherichia coli,moulds and yeasts all met the requirements of the national standard.3.’Yellow Rose’cabbage juice beverage deploymentUsing sensory evaluation,through the design of single-factor test and three-factor and three-level orthogonal test,the best formula of ’Yellow Rose’ cabbage juice beverage was determined as follows:the ratio of material to liquid was 1:3,the addition amount of rock sugar was 4%,and the addition amount of citric acid was 0.01%.At this time,the sensory score of Yellow Rose’ cabbage juice beverage reached 77 points.On this basis,the selection of stabilizers for the ’Yellow Rose’ cabbage juice beverage was carried out.A certain proportion of agar,sodium alginate,guar gum,sodium carboxymethyl cellulose and xanthan gum were added to the ’Yellow Rose’ cabbage juice beverage.By measuring the centrifugal sedimentation rate and static stratification rate after 7 days,it was determined that the suitable stabilizer of ’Yellow Rose’ cabbage juice beverage was xanthan gum.At this time,the centrifugation precipitation rate of ’Yellow Rose’ cabbage juice beverage was 0.192%,and there was no stratification or precipitation after standing for 7 days.Finally,the effects of different sterilization treatments on the physical and chemical properties and nutritional quality of ’Yellow Rose’ cabbage juice beverage were compared to further verify the applicability of ultrasonic sterilization in ’Yellow Rose’ cabbage juice beverage.