Study On Instant Lycium Barbarum Powder And The Quality Evaluatiion

Lycium barbarum (Fructus Lycii) is china's traditional medicinal and edible raw materials with significant function of modulating immune, enhancing memory, anti-oxidation, anti-tumor, cancer, weight reduction, blood fat, lowering blood glucose, hypoxia, radiation and other physiological functions. Fruit lycium barbarum moisture content is high and can't accept long-term storage and transportation, so more than 95% fresh lycium barbarum has been made to dried lycium barbarum. According to the habits, the existing lycium barbarum products can not meet diversified market, which made for the new processing of lycium barbarum. Intant lycium barbarum powder which is made of fresh lycium barbarum has good prospects, not only enhance the added value of lycium barbarum, but also make a new product for the consumers.In this paper, study on intant lycium barbarum powder processing technology and the quality evaluation, the following conclusions:Lycium barbarum as raw materials, through extracted, filtered, prepared, colloid mill, homogenized and sprayed drying to produce instant lycium barbarum power. The combination of Single factors and orthogonal test,study on the impact of setting power rate and sense organ of instant lycium barbarum power when it added three different drying aids which had different amounts. The results indicated that the effective of spray drying is best, the rate of setting power has reached 89.5% and the score of sense organ is 9.78 when the dosage of additives were maltodextrin 60%,β—Cyclodextrin 8%, CMC -Na 1.0%. Through the variance analyze, the maltodextrin is the most important effective factors, the second isβ—Cyclodextrin and the CMC-Na do not have notably effect for such way.Based on the single-factor test, taking the use of mixture uniform design to composite stability test program ratio in different ratios and evaluate the establishment of the regression equation, to derive the optimal solution integrated and the optimal ratio. On the basis of analyzing data, quadratic regression equation obtained as following:Y=-56.7602+115.6277X1+183.4176X3-58.0904X12+57.5745X22-125.7959X32-183.7614X1X3-67.9089X2X3The respond surface and contour blots of quadratic regression equation above indicated that optimum stability ratio were GMS and SE 0.1454:Xanthan 0.3169:CMC -Na 0.5373.By optimizing the experiment, mainly in lycium barbarum juice with seasoning after a mixed deployment, so that lycium barbarum juice mixture to achieve a better sense of the requirements in the lycium barbarum juice quality standards. Based on the principle of fuzzy mathematics to establish the evaluation model and filter out the best formula. The results indicated that intant lycium barbarum powder flavoring agent for the best combination of A2B1C1 when the dosage of additives were suger16%, Kang Su-sweet 0.1%, citric acid 0.4%.Through the use of sensory evaluation, solubility test, test of the main functional composition, microbiological test, instant lycium barbarum powder sensory score was 86.63 points, solubility score was 81.12 points, expect the main function of LBP loss greatly, other functional components loss small. Water capacity≤5%,total plate count (cfu / g)≤30000,coliform (MPN/100g)≤90, reaching the domestic production requirements in instant powder.