Study On The Technology And Quality Of Lily Lemon Complex Drink

Lily is an important edible,medicinal and ornamental plant.The bulb of lily is flat or nearly round,with thick fleshy,multiple slices,white color,sweet fragrance and slightly bitter.As one of the first batch of medicinal and edible plants approved by the Ministry of Health,lily is not only rich in nutrient content,but also has medical effects such as calming the nerves,relieving cough and removing phlegm.Lily’s unusual health care function is attributed to its rich nutrient composition and functional factors.Phospholipids,lily saponins,lily polysaccharides,colchicine and other physiological functional components make it have anticough and expectroant,anti-depression,anti-oxidation,anti-tumor,anti-inflammatory and bacteriostasis,immune regulation and other effects.Therefore,the development of lily functional food has also been concerned.In this paper,lily-lemon compound beverage was developed with lily bulb and fresh lemon as raw material,and lilium polysaccharide as the main functional factor.Besides,the key technologies and formulations of the product were optimized.Furthermore,the sensory quality identification,related physical and chemical index detection and product packaging culture design were completed.The main results are as follows:The optimum proportion of fresh lily juice and lemon juice,dry lily juice and lemon juice were determined to be 8:2 by sensory evaluation.Through single factor experiment,orthogonal experiment and sensory evaluation,the optimal technological formula of dry lilylemon compound beverage was determined as follows: dry lily lemon mixed juice 30%(mass fraction,same as below),xylitol 5.0%,honey 4.0%,The optimum formula of fresh lily-lemon compound beverage was 35% fresh lily lemon juice,5.0% xylitol and 4.0% honey.By comparing the stabilization effect of different stabilizers,it was determined that the compound stabilizer of 0.05 % sodium carboxymethyl cellulose and 0.10% xanthan gum could make the product uniform and non-stratified,and the stabilization effect was the best with 0.03% Aspartame as a sweetener.By comparing different germicidal methods(water bath heating sterilization,ultra high temperature instant sterilization,high temperature and high pressure sterilization),the changes of total colony count and sensory score of the product during sterilization were observed,and the cost and efficiency of sterilization process were considered comprehensively.The optimum germicidal conditions are as follows: ultra-high temperature instantaneous sterilization(135 ℃)for 6 s.Through the storage experiment,the storage stability of fresh lily-lemon compoundbeverage was observed and determined at room temperature(25 ℃)at different time(0,1,2,3,4,5,6 months).The results showed that the microbial indexes were in accordance with the relevant national standards.During storage,the centrifugal sedimentation rate and total acid of the fresh lily-lemon compound beverage increased,while the total sugar and soluble solids decreased.The experiment indicated that the fresh lily-lemon compound beverage could be stored at room temperature for 6 months.Additionally,during this period,the sensory properties were good,and it was suitable for drinking.