Study On Processing Technology And Characteristics Of Lilium Davidii Var. Jelly And Beverage

Lilium davidii var.bulbs has large fleshy,high sugar content,less crude fiber,delicate meat,sweet mellow taste,and has high nutritional and medicinal value.Fresh Lily and its processed products in Lanzhou are getting more and more popular.In this paper,the processing conditions of lily jelly and beverage were studied,and the sensory quality,physicochemical index and microbial index were evaluated.The effects of storage process on the quality of lily processing products were also studied in order to provide theoretical basis and practical guidance for the further processing of Lilium davidii var..First of all,the formulation of lily jelly was studied using Lilium davidii var.as raw material,and carrageenan and konjac gum as complex gel sensitizer.On the basis of single factor experiments,the concentration and ratio of complexed gel,the additive amount of the lily juice and mediate were selected as independent variables.Box-Behnken method was used to optimize the design experiment of four-factor three-level response surface.The optimum process parameters were as follows: total gum amount of 2.0 %,carrageenan: konjac gum of 2:1,lily juice of 30%,mediate 0.14%,sugar of 12% and citric acid of 0.12%.The jelly production is 2.80 mm of elasticity,Chewiness of 1.03 m J,sensory score of 91 points,with a unique lily flavor.Secondly,in the study of the processing conditions of Lilium davidii var.compound protein beverage,the single factor experiment and orthogonal test were used to study the kinds and temperature of enzymatic hydrolysate,the kind of stabilizer,the syrup of fructose,respectively.The addition of citric acid and slurry was discussed.Finally,the optimum formula of Lilium davidii var.compound drink was determined as follows: Lilium davidii var.slurry(containing about 35% of fresh Lilium davidii var.)70%,papain 0.04%,medium temperature α-amylase 0.02%,fructose syrup 15%,citric acid 0.02%,homemade almonds or walnut pulp 30 batches,stabilizer(carrageenan,sodium carboxymethyl cellulose and monoglyceride fatty acid mass ratio 2:1:1)0.4%.Thirdly,through the sensory,physical,chemical and microbial indicators,the Lilium davidii var.jelly,Lilium davidii var.compound protein beverage are up to the relevant industry standards.According to the corresponding data,Lilium davidii var.jelly and Lilium davidii var.compound protein drink prepared in this experiment have unique taste and rich nutrition.Finally,the storage experiment of Lilium davidii var.compound protein drink at 4 ℃ and 25 ℃ for 90 days was carried out.The results showed that the suspension stability,soluble solids content,p H value and color stability of the beverage were better.The storage experiment of Lilium davidii var.jelly was carried out at 25 ℃ for 90 days.The results showed that the color stability of Lilium davidii var.jelly was better.