Processing And Quality Control Of Wolfberry Juice Beverage

Lycium barbarum L. is the special local characteristics in Ningxia. It has a long history of cultivation, large fruit, bright color, good quality and its medicinal value and nutritional value is extremely high," compendium of material medica " and the " pharmacopoeia of the People’s Republic of China " with the Lycium barbarum L. as medicine products. This article through to evaluation analysis wolfberry juice, using quantitative and qualitative analysis at the same time, to study the quality of compound wolfberry juice drinks provides the basis, and make Hazard Analysis Critical Control Point management system, for the enterprise and the supervision management provide a good platform. This paper from the following several aspects to conducts the research:1、There are six kinds of commercially wolfberry juice beverage and evaluate them, from the physical and chemical indexes determination results analysis, the total arsenic, lead, copper, zinc, iron and zinc iron copper in total of six items mineral element content meet the national standards. From microorganism index determination results analysis, the number of bacteria, Escherichia coli and pathogenic bacteria indicators meet the national standard, quality qualified. From the sensory evaluation results analysis, three comprehensive taste, aroma, bright colour, the fourth product has highest score, the first product scored lowest, but the taste and score the highest of number four product is not satisfactory.2、Through the analysis of the commercially wolfberry juice beverage, independent research and development of compound wolfberry fruit juice taste better and the best formula is:the wolfberry juice6%, the orange juice3.0%, the pear juice1.0%, the fructose syrup2%, sugar4%, citric acid1.000%. The best stabilizer formula is:pectin0.21%, CMC-Na0.24%, xanthan gum0.059%.3、The consists of compound wolfberry juice beverages and evaluation index determination results analysis shows that the physical and chemical indicators results respectively:soluble solids11.0%, pH4.30, protein9.71mg/L, total acidity3.79*10-3%, vitamin C15.64ug/L, viscosity12.36*10-3Pa*s, ash content4.31g/L, the total arsenic0.0231mg/L, lead0.0085mg/L, copper2.10mg/L, zinc2.41mg/L, iron3.72mg/L, zinc, copper, iron, total8.23mg/L. Microbial indicators of total number of colonies, Escherichia coli and pathogenic bacteria are accord with national standard.4、Combined with the processing technology of wolfberry juice beverage, get the factors affecting the quality of wolfberry juice beverage are:the different production processes, wolfberry juice, food additives, production water and drink. The analysis of wolfberry drink processing technology, of each process hazard analysis, determined critical control points, and establish the Hazard Analysis Critical Control Point schedule, improve the quality of wolfberry drink products and market competitiveness.