Study On The Production Of Simple Processed Products Of Lonicera Caerulea L.

Blue honeysuckle is rich in physiologically active substances,high in anthocyanin content,and has rich nutritional value and medicinal value.With the continuous development of new varieties and the increase of artificial cultivation area,the yield of blue honeysuckle has increased.However,due to the sour taste of its fresh fruit and the lack of existing processing manufacturers,it has led to the situation of unsalable indigo fruit.Therefore,this experiment studies several processing methods that can be easily completed in the home,in order to provide consumers with more ways to consume the fruit,there by promoting the industrial development of the fruit and increasing the income of fruit farmers.The experimental results are as follows:1.In the production experiment of blue honeysuckle wine,when the initial sucrose concentration of blue honeysuckle wine was 8,10,12,and 14%,the alcohol content approached the sucrose concentration value,and the change trend was consistent with the sucrose concentration;the total acid and total.The content of sugar increased first and then decreased;the content of anthocyanin increased with the increase of alcohol content.2.There are no additives in the blue honeysuckle jam made in this experiment.The sensory score of the blue honeysuckle jam with 25% sucrose is the highest,which is 72 points,followed by the treatment with 30% sucrose,and the sensory score is 71 points.The jams of the above two treatments have a longer shelf life,but the latter is too sweet,so it is recommended to add 25% sucrose when making blue honeysuckle jams at home.3.In the experiment of dried fruit of the blue honeysuckle,the best sensory score is the bud that was dried in a drying oven at 50-60 ℃ for 48 hours,the sensory score was 77 points,the moisture content of the dried fruit was 5%,and the appearance of the fruit was Whole,tasty and easy to store.Dried blue honeysuckle is suitable for all age groups.It can be consumed alone or mixed with other teas and brewed with hot water.It can also be mixed with other nuts and dried fruits with high nutritional value to supplement the daily nutritional elements.4.In the related experiments of blue honeysuckle jelly,the most suitable coagulant is gelatin(Zhanyi gelatin powder);the jelly with 10% sucrose and 8%coagulant has the highest sensory score;among the 4 kinds of mixed fruit jelly,pear juice has the highest sensory score.The jelly made by mixing with blue honeysuckle juice,apple juice and blue honeysuckle juice has higher sensory scores and better taste.5.The main material costs of the four kinds of simple processed products studied in this experiment are calculated: for the experimental group with 10% sucrose added as an example,the price of self-brewed fruit wine is about 16.28 yuan/500 ml;For example,if it is 25%,the cost of each 500 g of blue honeysuckle jam is about 16.68yuan;the cost of dried blue honeysuckle is 75 yuan per 500 g;the cost of blue honeysuckle jelly is calculated based on the amount of coagulant used as 8%,for example,the amount of sucrose added is 10%,and the cost of each 500 ml of blue honeysuckle jelly is about 26.4 yuan.