Research On The Effect Of Different Deacidification Methods On Schisandra Juice

Schisandra are plant fruits and belong to Magnoliaceae, Schisandra. They are named fortheir flavors and tastes. Schisandra are rich in nutrients and have good health benefits.Schisandra also have characteristics aroma and they are good quality raw materials for foodprocessing. Currently there are five main Schisandra products: Schisandra wine, fruit juice, fruitcheese, Schisandra jelly and Schisandra jam. In our country, the main Schisandra products arewine and fruit juice. With high acid content, the taste of Schisandra drinks is seriously affectedand the market competitiveness of Schisandra drinks is also reduced greatly thus restricting thedevelopment of Schisandra beverage industry.In this study, Schisandra juice was used as the raw material and three deacidificationmethods were performed to determine the optimum deacidification processes. The results are asfollows:(1) Different deacidification agents: CaCO3、K2CO3、 KHCO3、Na2CO3、 NaOH wereused to determine the optimal deacidification agents and its additive amount. The result showedthat Na2CO3had the best deacidification effect and1g Na2CO3reduced1.30g/L total acid. Afterdeacidification, Schisandra juice had better aroma, taste and clarity.(2) The effects of ion exchange resin on deacidification of schisandra extract are studiedand the related physicochemical indexes were analyzed. The result showed that ion exchangeresin D312had the best exchange adsorption capacity and the apparent adsorption capacity canreached more than0.12g/g. After being treated, the Schisandra juice had better aroma and clarity.Deacidification Dynamic test of D312resin indicated that optimum treatment conditions wereflow rate4BV/h at room temperature.(3)Regeneration experiment of D312resin was carried out. The optimum regenerationconditions were: eluent concentration0.5mol/L，flow rate2BV/h，temperature40℃.(4) Schizosaccharomycespombe was used in the bio-deacidification study. By orthogonalexperiment, the optimal deacidification conditions were determined: temperature27℃for4days, the added content of schizosaccharomyces promb is4%, deacidification rate15.1%is inthis condition...