| Bamboo(Phyllostachyspraecox C.D.Chu et C.S.Chao) shoot is a kind of delicacy vegetable. With the development of society, people’s living standards have been greatly improved, more and more people are concerned about health care and nourishing of life. As a kind of natural green food, the bamboo shoot is of nutritious with a long edible history, which is less of fat and high of protein content and also is a common kind of dishes on the table. It has some medicinal value and now is favored by consumers at home and abroad and whose cultivation is also more extensive and widespread. We do researches on the formula and processing of the beverage and make stabilization treatment by adding a stabilizing agent for pulp compound beverage. The influence of homogenization process on the stability and the relative viscosity of the beverage and the effects of sterilization process on beverage taste and browning conditions are also studied, this content mainly include:(1) The product research and process study of all natural bamboo shoots compound beverage had been successfully discussed in this paper:in order to design and research the formulation of the series of bamboo shoot beverage, we had tested many times by the way of adding natural fruit and vegetable juice、herbal extracts and combining with the combination of single factor experiment and orthogonal experiment method. And we have optimized and determined the product formulation by the method of comprehensive evaluation system. In this study, the orthogonal test of four factors at three different levels were used, and the impact of HFCS (high fructose corn syrup), citric acid and fresh apple juice on the sensory value of the beverage occured by the addition of white sugar were examined, the basic formula for the sugar-based beverage is:①the formula of the bamboo pulp compound beverage is:7%sugar and4%HFCS,0.18%citric acid, fresh apple juice4%,20%normal juice,0.3%agar and10%bamboo pulp;②the formula of the bamboo herbal compound beverage is:5%sugar and6%HFCS, chrysanthemum juice8%,4%of the lotus leaf juice, grass jelly juice4%and2%of liquorice juice. The basic formula for the sugar-free beverage is:①the formula of the bamboo pulp compound beverage is:6%xylitol and0.015%aspartame, 0.12%citric acid, fresh apple juice6%,20%normal juice,0.3%agar and10%bamboo pulp;②the formula of the bamboo herbal compound beverage is:5%xylitol and0.015%aspartame, chrysanthemum juice2%,3%of the lotus leaf juice, grass jelly juice6%and5%of liquorice juice.(2) The effects of different homogeneous conditions on the stability and relative viscosity of the product have been studied through three factors and three levels orthogonal experiment. And the optimal conditions for the homogeneous product also have been determined:in the case of50℃,25MPa and to homogenize the beverage3times. Through the research on the product sterilization process, the results are:the suitable technology conditions for sterilization is100℃and lOmin.(3) The stability of the bamboo pulp compound beverages have been studied according to the Stokes1formula and have identified agar as the stabilizer with the content of0.3%, at which circumstance, it remains uniform steady state in the storage period of eight months. We also researched the effects of embedding medium、temperature、 hardener concentratio、hardening time on the taste and chewiness of the bamboo pulp, which ascertained that we are able to get good taste, moderate hardness of bamboo fruit under the conditions of1.5%hardener,1.0%embedding agent, curing temperature5℃and whose curing time is3min. |
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