| Solid beverage has rich nutrition and convenient drink, but most of solid beverage is made of additive and little is green materials. The exist problem in processing is pigment degradation and caking. We made use of fresh bayberry and cabbge and lay a strong emphasis on stickiness, caking and degradation during spray-dried bayberry-cabbage powder processing and storage. We studied that the main flavor material of bayberry was caryophyllene for the first time, which accounted for 60%. The main results were such as:Study on cabbage pulp and bayberry juice rheological properties. The cabbage pulp of flow behavior index of less than one confirmed pseudo plasticity(n =0.22-0.33). The effect of soluble solids on apparent viscosity was more pronounced than the effect of temperature. The cabbage pulp was found to behave as the yield stress. For the conditions investigated, a mathematical model,ηa=0.21exp(1.159C+1222/T), that is suitable for describing the influence of temperature and dissolved soilds on the apparent viscosity .Study on technology of spray drying cabbage powder and glucosinolate component analysis of cabbage. The optimum spray drying conditions was inlet and outlet temperature 185℃/80℃, homogenerizing pressure 20 MPa and two times, the adding amount of maltodextrin about 60%,concentration 5 oBrix, which cabbage powder had good quality. The four glucosinolate of cabbage were analyzed by high-performance liquid chromatography (HPLC), photodiode array detection (DAD), electronic spray ion mass spectrometry(ESI-MS). The inner leaf and outer leaf had the same glucosinolate components. The retention of glucosinolate was 97.6% after spray drying.RSM design of spray dried bayberry powder was studied. Inlet and outlet air temperature, bayberry juice concentration had an important effect on powder water content, but maltodextrin DE (12 and 19) value had no effect. Significant effect of the inlet, outlet air temperature on the Hunter a value of the powder was found. The optimum technology was 150℃/75℃and 12 oBrix. The higher atomizer speed, the smaller particle size of bayberry powder was. After agglomeration, the reconstitution properties of the bayberry powder was greatly improved and the particle size of good reconstitution was ranged from 150μm to 250μm. There was a linear relation between radical scavenging activity of bayberry powder and concentration. The scavenging activity of 1 g bayberry powder corresponds to activity of 1 mg vitamin C. The scavenging activity of bayberry powder was in the order of DPPH·radical> superoxide anion radical > nitric oxide radical.Sorption isotherm curves and microcosmic structure of single and mixed powder. Sorption isotherm curves of cabbage powder and bayberry powder had sigmoidal shapes typical for foods. Moisture content of cabbage powder at equilibrium was higher than the other drying cabbage powder and bayberry powder. The GAB model could well predict the isotherm of cabbage powder at each temperature. The main reason of stickiness, hygroscopic and caking is due to glucose and fructose in the cabbage powder and bayberry powder. The glass transition temperature of bayberry powder had linear relation with water activity, Tg= 45.758-168.8 aw,R2=0.8631. The main reason of good reconstitution was due to its loosen and porous structure.The appropriate processing conditions of bayberry powder should be low to 25℃and 44%RH. Apart from the total phenol, the other nutrition including water content, water activity, total sugar, reducing sugar and browning index, changed little during the 180-d storage.The color degradation and flavor changes of bayberry-cabbage powder after reconstitution was studied. The t1/2 was 349 days at 38℃w hen water content of bayberry powder was 4.9%. The t1/2 values for anthocyanin degradation were 173.3,101.9 and 50.6 min in reconstituted bayberry juice at 45℃, 55℃and 65℃, respectively. The activity energy (Ea) was 54.97 kJ/mol and Q10 was from 1.75 to 1.88. After measuring the bayberry flavor material of 50℃and 80℃reconstitution by HS-SPME-GC-MS, we found the flavor had alcohol, alkyl, alkene, aldehyde, ester, acid, benzene and furan. The main flavor was terpene, respectively 69.37% and 25.59% after 50℃and 80℃reconstitution. The most important was caryophyllene, respectively 60% and 22.62% after 50℃and 80℃reconstitution, of course nonanal and oxime-, methoxy- phenyl.
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