Development Of Series Product In Vaccinium Bracteatum

The paper designed to develop series of vaccinium bracteatum food made of it's extractive. Vaccinium bracteatum fondant, beverage and jam were studied and developed by investigating the traditional custom that eating vaccinium bracteatum of she zu and the active principle of the plant. The best process conditions and formulation were as follows:1,Vaccinium bracteatum fondant: the pectin content of vaccinium bracteatum was 1.1% and the sugar-acid ratio of it was 90:1, the optimum conditions were pH=4.5, gel temperature 63℃, drying temperature 55℃, drying time 18h. The fondant obtained under these conditions had glittering appearance, rich luster and even color, and it tasted soft smooth and delicious.2,Vaccinium bracteatum beverage: the proportion of beverage was vaccinium bracteatum juice 30%, celery juice 10%, citric acid 0.15%, sugar 9%, 0.15% CMC-Na and 0.2% agar(using as composite stabilizer), 0.1% NaCl and 0.02% ZnCl2(using as color protective for celery). The beverage obtained under the proportion tasted refreshing and contained the aroma both vaccinium bracteatum and celery, what's more, it had better stability.3,Vaccinium bracteatum jam: the ratio of vaccinium bracteatum and fig was 50:60. Then after beating, mixing and concentrating, sodium alginate or xanthan gum or CMC-Na(the dosage was 0.4% and all of them had good effect) was added as thickener. The jam obtained expressed favorable sensory quality.The development of the series food can open up new ways for the exploitation of vaccinium bracteatum extractive. It has significance for digging the food culture resource of She Zu deeply, and promoting the prevalence of the food culture.