Product Development And Research Of Sea Buckthorn

In this paper, using concentrates of sea buckthorn juice as raw materials, sea buckthornjuice drinks have been produced and its strengthened Vc tablets have been pressed out bymeans of adding appropriate accessories. The vinegar of sea buckthorn has been brewed usingmicrobial fermentation. At the same time, flavonoids were extracted from the marc of seabuckthorn. The main research contents and results are as follows:1. Research on the ingredient and process of sea buckthorn beverage: Appropriateaccessories and their proportions were chosen by contrast experiments. The best ingredientsof sea buckthorn drink have been obtained through flavor-orthogonal experiments. Using thisingredient, sea buckthorn drinks were produced and stored under different conditions. Thebest storage conditions have been obtained by determining the content of Vitamin C, pHvalue and obvious changes. The experimental results were as follows: the best ingredients forsea buckthorn drinks were sea buckthorn juice15g/L, white sugar50g/L, malic acid1.8g/L, cyclamate0.6g/L, xylitol10g/L, potassium sorbate0.07g/L; the best storage conditionsfor sea buckthorn drink were indoor and room temperature.2. Research on the producing process of strengthened Vc tablets of sea buck-thorn: Thesuitable accessories, ingredients and producing process conditions were chosen by contrastexperiments and the strengthened Vc tablets of sea buck-thorn were made. The quality of theproduct was analyzed. The results have shown that the best ingredients were6.5%of seabuck-thorn juice concentrate,38.9%of white sugar,26.4%of starch,26.4%of lactose,1.6%of citric acid,0.05%of menthol and5‰of magnesium stearate; the optimum processconditions were16-mesh sieve granulation, drying for20～30min under55～60°C and16or18mesh sieve granulation. The quality of Vc tablets made under this ingredient andprocessing conditions can meet the requirements of relevant national standards for suchproducts.3. Research on brewing of sea buckthorn vinegar and its process conditions: The resultsfor contrast experiments were that the best conditions for alcoholic fermentation of seabuckthorn fruit vinegar were fermentation temperature28℃, yeast inoculum0.07%(v/v),fermentation time5d and the best conditions for acetic acid fermentation of sea buckthorn fruit vinegar were fermentation temperature28℃, acetic acid bacteria inoculum10%(v/v)and initial fermentation alcohol content of7%.