| Rehmannia glutinosa Libosch.is a traditional medicinal plant in China,with high medicinal value and long history of consumption.Most of the same Chinese medicines are now made into pieces and raw powders,or used as raw materials,additives and various substances in food development.At present,most of the medicinal and food homologous Chinese medicines are made into drinking tablets and raw material powders,or used as raw materials,additives and a variety of substances in food development.As a"medicinal and food"traditional Chinese medicine,R.glutinosa mostly plays a preventive health care role in the form of food,and the National Health Commission clearly pointed out that raw Radix Rehmanniae and cooked Radix Rehmanniae can be used for the processing of health food.However,there are few existing forms of R.glutinosa food processing,only R.glutinosa porridge,preserved R.glutinosa fruit,R.glutinosa compote and R.glutinosa health drink,etc.,and there are disadvantages of ambiguity of related product functions,and no research on R.glutinosa gelatin candy processing has been found.Therefore,in this study,fresh Radix Rehmanniae was used as raw material,and different processing methods were used to treat it,and then the content of catalpol was used as the index to determine an optimal processing method for fresh Radix Rehmanniae.Different extraction reagents and methods were used to obtain extract from raw Radix Rehmanniae,and an optimal extraction method was optimized with catalpol content as the index.R.glutinosa gelatin candy was processed from R.glutinosa extract as raw material,and the processing technology was optimized,and the product quality and functionality were analyzed.According to the best production process obtained by the experiment,the product plan of R.glutinosa gelatin candy was formulated,and a food factory with an annual output of 900 tons of R.glutinosa gelatin candy was designed.The main results are as follows:(1)In this study,after the whole block treatment and tablet treatment of fresh Radix Rehmanniae,three processing methods(70°C hot air drying raw Radix Rehmanniae,water-steamed cooked Radix Rehmanniae and wine steamed cooked Radix Rehmanniae)were used to process,and the quality of R.glutinosa after processing was analyzed from the aspects of moisture,total ash,water extract,Rehmanin D and catalpol content.The results showed that different processing methods and whether or not to make tablets had significant effects on the content of water and catalpol in R.glutinosa(p<0.05)and the best treatment method of fresh Radix Rehmanniae is to select fresh Radix Rehmanniae of uniform size and quality,wash and dry,cut crosswise into 2～4 mm thick pieces,and dry it by electric heating at 70°C for about20 h to obtain irregular,brownish surface and wrinkled,soft,not easy to break,slightly sticky raw Radix Rehmanniae.(2)In this study,different methods and reagents were used to extract the catalpol component of raw Radix Rehmanniae,and by comparing the dry paste yield and the content of catalpol in the extraction,the results showed that the extraction effect of catalpol was the best with ethanol as the extraction reagent by ultrasonic impregnation.Through the univariate and Box-Behnken experimental design and response surface analysis,the ultrasonic impregnation extraction process was optimized by taking the catalpol content of the extraction solution as the experimental index,and the optimal extraction conditions were 20.5 min ultrasonic time,material-liquid ratio of 1:9.957,impregnation time of 0.819 h and ethanol concentration of 86.19%.Under this process condition,the extract had the highest yield of catalpol,reaching 0.502%.(3)In this study,raw Radix Rehmanniae extract was used as raw material to obtain R.glutinosa gelatin candy;the processing technology of R.glutinosa gelatin candy was optimized through the single-factor and Box-Behnken experimental design,taking product hardness,elasticity,chewiness and sensory evaluation as the test indicators,and the optimal process conditions were 14.19%in extract,6%in xylitol,10.9%in gel,and 0.04%in citric acid.The sensory quality of the products obtained under the best process conditions is good,and the test results of physical and chemical indexes(loss on drying≤0.48,reducing sugars≥12.0)and microbial indicators(total number of colonies≤10~3,coliform bacteria≤6 and no pathogenic bacteria)meet national standards,and have certain antioxidant activity and auxiliary hypoglycemic activity.(4)Based on the product development experiment of R.glutinosa gelatin candy,this study formulates the product scheme of R.glutinosa gelatin candy according to the best production process obtained from the experiment,clearly establishes the detailed production process of R.glutinosa gelatin candy,and according to the principles of food factory design,the design of a factory with an annual output of 900 tons and an annual profit of 3,460,4496 yuan of R.glutinosa gelatin candy was completed through site selection,factory general plan design,equipment selection,water and electricity estimation,labor organization,and economic benefit estimation.In summary,this study modified the fresh Radix Rehmanniae while ensuring that the loss of catalpol was reduced during processing,so as to make up for the lack of special process to retain its raw material characteristics in the current processing of Rehmania-related foods.By changing the traditional processing method of raw materials during the processing of R.glutinosa food,R.glutinosa extract,which is rich in catalpol,was used to develop R.glutinosa gelatin candy products,and the types of Rehmannia-related food development were enriched;Through in vitro pharmacological experiments,the antioxidant resistance and auxiliary hypoglycemic activity of the product are proved to meet people’s demand for new raw material candies and meet market demand;It provides a preliminary and feasible practical scheme for the development of functional foods related to R.glutinosa in the future,and then provides theoretical guidance for the large-scale production of R.glutinosa gelatin candy. |
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