Research On Processing Technology Of Dendrobium Bulb Beverage

Dendrobium has attracted considerable attention due to their notable pharmacological and health functional activities. Furthermore, the kinds of related Dendrobium product are also exuberant along with the rise of Dendrobium industry.Nevertheless, only very few examples of the drinks of Dendrobium have been reported. In this context, based on the result of identification to Dendrobium nutrition, we confirm that Dendrobium contains lots of active ingredients can be beneficial to humans. The results led us to consider use of bright color coordination, Dendrobium flavor, organizational form stable, sweet and sour taste in the Dendrobium characteristics to develop the valuable Dendrobium Bulb Beverages. At the same time, we proceed the experiment that using completely harmLess antistaling agent to help resolve problems in storage and processing of Dendrobium Bulb Beverages, including of the declining of quality, the favor change and particle precipitation due to microbial growth. The method enable efficient provide appropriate information for the development of the industrial chain in the future.1.To analyze the mount of nutrition that existed in Dendrobium Bulb. Determination of polysaccharide content by phenol-sulfuric acid method is 14%, determination of crude protein content by Kjeldahl method is 1%,determination of crude fiber content by acid digestion method is 0.9%,determination of moisture content by distillation is84.9%,determination of ash content muffle furnace high temperature carbonization of0.6%,determination of amino acids by amino acid analyzer is 3186.6mg/kg,determination of six trace elements by atomic absorption spectrometry are potassium, calcium, copper,iron, zinc, manganese, total content of 2725.6mg/kg, and determination of volatile ingredients by SPME-GC-MS. Separation of the 60 substances in the volatile components,29 compounds of them were identified,Which have higher levels is including Methyl salicylate(13.12%), β-Patchoulene(7.13%), β-ionone(4.26%), etranitromethane(3.76%),Cis-6-Nonenal(3.16%), Stearic acid(2.16%) and Linoleic acid(2.19%).2.Research on production technology of Dendrobium bulb beverage.Based on the single factor experiment to get the best formula and process parameters by orthogonal experiment to determine the each accessories of Dendrobium bulb beverage were Dendrobium juice 10%,American ginseng extract 0.2%,Citric acid 0.13%,Rock candy14%,Xanthan Gum0.10%, CMC-Na0.15% and Alginate 0.2%.The final product of Dendrobium bulb beverage has fresh Dendrobium color and favor,good taste without bitterfeeling,unique fragrance of fresh Dendrobium,uniform and stable of organizational status,no preciption or stratified.The microbial indexes measured were consistent with GB19297-2003《Fruit and vegetable juice health standards》.Study the effects of different sterilization temperature and time on the sensory quality beverages, physical and chemical properties and microbial indicators,finally get the best conditions is 85℃15min.3.The research of biological preservation’s effect on Dendrobium bulb beverage.Single factor determines the optimum amount of single biological preservative were Natamycin 0.2g/kg, Nisin 0.15g/kg and Chitosan 0.3g/kg.On the basis of single factor experiment, the response to optimize the design of compound preservative, get the best mixing ratio is Natamycin 0.27g/L,Nisin 0.17g/L and Chitosan 0.32g/L, the prediction of total number of bacterial count is 9.29cfu/mL.Three times the total number of bacteria measured and predicted values closer to the experimental verification.It explained that using response surface methodology to optimized Dendrobium bulb beverage complex biological preservative concentration is feasible. Added the compound biological preservative into Dendrobium bulbs beverage,puted them at 25℃and determined sensory evaluation, pH, the total number of bacteria and fungi(molds,yeasts) in each group beverages at the first 30 days, 60 days, 90 days and 120 days.The results show that the composite biological preservative can significantly slow Dendrobium bulb beverage during the preservation of the total number of total bacteria and fungal growth, slowly lower the pH and maintain good organoleptic quality, extend product shelf life.