Study Of Technology And Properties Of Balsam Pear Compound Beverage Concentrate

Taking green balsam pear was taken as the main material, its basic component and functional component of the material were analyzed, and studied for the processing technology of the balsam pear compound beverage concentrate. Its rheological characteristics and color change during storage were studied and dynamitic models of life-time predication were established. Application of balsam pear was also investgated in this paper.With colour is mainly inspects index that confirm liquid bleaching hot color-protecting process, color-protecting liquid concentration of Zinc gluconate150mg/kg, Calcium hydroxide0.08%, burned in85℃for2min. Juicing rate was taken as the inspection index for confirming fresh-squeezed juice technique. Through the balsam pear juice clarify technical research that confirms method of enzymatic hydrolysis clarify, pectinase additives0.08%,45℃, natural pH, enzymatic hydrolysis1h. In research of compound beverage concentrated technology, adopts vacuum concentration, using the method of concentration ratio, organoleptic quality and total ginsenosides as index, through with SAS analysis and determine the optimal concentration, concentrated temperature64℃, time42min. Then through experiment determines a reasonable sterilization formula10’-10’-10’/121℃.Take the peptide uniform-design as main inspects index, through research the balsam pear slag of extract and preparation technology, it is concluded that the extraction preparation process is:first by cellulose enzymatic hydrolysis auxiliary, add enzyme quantity [E/S]=5.0%, temperature50℃, pH5.5, reaction time1h, then after papain enzymatic hydrolysis, add enzyme quantity [E/S]=3.0%, temperature50℃, pH6.5, reaction time2.5h. Using sephadex G-25chromatography to determine zymolysing fluid in which peptide molecular weight distribution, extract contains three oligopeptides with molecular weights of:1500Da,810Da and430Da.Studying rheological characteristics of the compound beverage concentrate with the DV-III+rheometer. Beverage concentrate of concentration behaved as non-Newtonian dilatantplastic flow. The rheology characteristic could be presented by the power function. The effect of temperature to conglutination was η=Kexp(-Ea/RT), K=6.9780mPa-s, Ea=14.393KJ/mol. The effect of concentration to conglutination was η=Kexp(AC), K=1.9690mPa-s and A=0.04350Brix-1on20℃. The effect of temperature and concentration to conglutination was η=Kexp(Ea/RT+AC+BC2), K=0.0572mPa-s, Ea=9954.530KJ/mol, A=-0.01200Brix-1, B=0.10Brix-2.Taking the color of the compound beverage concentrate as quality factor, observed the color changes during storage, and made a correlation analysis,(-a*)/L*/b*was inferred as color index to study the color variation and forecast the shelf-life of the compound beverage concentrate. The results indicated that the color index variation of the compound beverage concentrate was classed in first-order reaction.The model of lgd=-0.0266t+2.9861could be used to predicat the storage life of the balsam pear compound beverage concentrate at constant temperature.