The Study On The Solubility Of The Instant Solid Beverage With Strawberry Powder In Vacuum Freeze Drying

The strawberry is a popular fruit for its alluring colour, pleasant aroma and excellent taste, furthermore it has higher nutritional value and healthful efficacy. But the strawberry has short maturity, and the harvested strawberry is liable to blet because of damnification or infection by bacterium. So it is difficult to storage and transport. Therefore, how to keep the value of the strawberry’s commodities and extend its shelf life is needed to resolve the development of strawberry problems. Vacuum freeze drying is a method to retain the strawberry’s nutrient content and improve its value. The strawberry powder can be produced to the instant solid beverage which extend the application of strawberry, but also meet the consumer’s needs. So strawberry was chosen as the experimental material, and the freeze drying technology of strawberry powder was systematically studied in the paper. The paper does the research on the instant solid beverage of the strawberry powder: add the appropriate stabilizer and emulsifier to solve the suspension problem. Through the experiment of wettability, dispersion, viscosity,solubility, sedimentation rate, and the packing density to study the instant property about the strawberry powder. Choose the suitable ratio of the ingredients to meet the commercial needs. The main results are as follows:1. The orthogonal experiment results on the impact of solid beverage solubility of different stabilizer ratio:the optimal conditions of the solubility were:the monoglycerides was0.4%, the sucrose esters was0.5%and the carrageenan’dosage was0.2%, the xanthan gum was0.3%.2. The orthogonal experiment results on the impact of solid beverage viscosity of different stabilizer ratio:the optimal conditions of the viscosity were:the monoglycerides was0.3%, the sucrose esters was0.3%, and the carrageenan’dosage was0.1%, the xanthan gum was0.1%.3. The orthogonal experiment results on the impact of solid beverage sedimentation rate of different stabilizer ratio:the optimal conditions of the sedimentation rate were:the monoglycerides was0.4%, the sucrose esters was0.4%, and the carrageenan’dosage was0.4%, the xanthan gum was0.2%.4. The orthogonal experiment results on the impact of solid beverage wettability of different stabilizer ratio:the optimal conditions of the wettability were:the monoglycerides was0.4%, the sucrose esters was0.5%, and the carrageenan’dosage was0.2%, the xanthan gum was0.3%.5. The orthogonal experiment results on the impact of solid beverage dispersion of different stabilizer ratio:the monoglycerides was0.4%, the sucrose esters was0.5%and the carrageenan’dosage was0.2%, the xanthan gum was0.3%.6. The orthogonal experiment results on the impact of solid beverage packing density of different stabilizer ratio:the monoglycerides was0.4%, the sucrose esters was0.4%and the carrageenan’dosage was0.4%, the xanthan gum was0.2%.7. The final conclusion is:the best use is:the monoglycerides was0.4%, the sucrose esters was0.4%, and the carrageenan’dosage was0.2%, the xanthan gum was0.2%.