Study On Technology Of Mulberry Leaves And Juice Compound Drink

In order to develop the use of this feature resources, this paper mulberry as raw material, using orthogonal experiment mulberry leaves, mulberry extraction of polysaccharides, and two extracts allocate the obtained results are as follows:(1) Screening of mulberry leaf extract conditions:through the three factors three levels of orthogonal test, the comprehensive investigation with six times after the quality of80℃hot water extraction of more than10-15min, extract the contents of soluble sugar and crude protein, color and lustre is bright green.(2) Mulberry enzyme treatment conditions determine:By orthogonal experiment, pectinase0.4%, reaction temperature40℃, under the conditions of the enzymatic hydrolysis time20min, extract the juice was the best.(3) Mulberry juice clarification test:use0.20g/L pectinase and0.2%fast clarifying agent of the composite form of fruit juice clarification to the test. Obvious effects due to a single clarifying agent effect, light transmittance reached83%.(4) Mulberry the composite leaf juice drinks the best formula to determine:Obtained by orthogonal test and sensory evaluation a flavor to deploy the best technology for the composite juice content of20%, the amount of white sugar12%, citric acid0.25%, mulberry leaf juice=5:2(volume ratio).(5) The stability of the mulberry leaf juice drinks:Compound stabilizer for the same time, a total amount to the0.15%of the mixed thickening stabilizer and carrageenan, the stability of the product is best.