Stability System And Physical Characteristics Of Fructus Physalis Beverage

Frozen fructus physalis were acted as raw material in the paper. Stability system of fructus physalis beverage was researched from the production technology, formulation and storage conditions,The production process stability of fructus physalis beverage was studied by single factor and orthogonal experiment method and turbidity, sedimentation rate, stability coefficient, centrifugal suspension ratio, particle size and viscosity acted as the main basis; The formulation stability of fructus physalis beverage was researched through data analyzed of response surface and sedimentation rate, stability coefficient, sensory evaluation was based judgments; The storage stability of fructus physalis beverage was studied and using browning index, color density, sensory evaluation value, viscosity, turbidity, sedimentation rate and microbial changes as measurement; Aroma components of fructus physalis beverage were detected by GC-MS technology; the fluid type of fructus physalis beverage was determined by Malvern-Kinexus rheometer; And its texture parameters were tested by QTS-25 Texture Analyzer. The results were listed as follows:1. The process parameters were optimized based on the single factor and orthogonal optimization experiments on the basis of the traditional process of fruit juice beverage, the optimum conditions for the final production process were listed as follows: mitigation time of 10 h, squeeze juice times of 2, indenter gear position of 7, grinding twice, blanching temperature of 70 ℃, homogeneous pressure of 18 MPa, homogeneous time of 1, homogeneous temperature of 60℃,sterilization temperature of 100 ℃, sterilization time of 25 min.2. The most commonly used eight hydrocolloids were used to study the stability of fructus physalis beverage. There were large differences on the effects of stability for fructus physalis beverage by different colloid, CMC, xanthan gum, carrageenan, guar gum were obtained by single factor experiment with good stabilizing effect, the preferably compound amount were obtained by L9(34) orthogonal test: xanthan gum 0.01%, CMC0.04%, carrageenan 0.09%, guar gum 0.05%. The optimal production formula was optimized by response surface experiments, and data was analyzed by Design Expert, Finally the formula of fructus physalis beverage was got: quick-frozen fructus physalis juice 10%, xylitol 10.34%, composite stabilizer 0.187%, citric acid 0.162%.3. The stability system of beverage was affected by storage environment and storage time, the suspension stability, flavor stability, color stability and microbial change of fructus physalis beverage was studied, the color with uniform and good suspension stability of fructus physalis beverage under 4℃, the color and stability of 25℃and 37℃ were worse than 4℃, 37℃ was the worst during180 days. And the fructus physalis beverage had good quality under 4℃, the total number of colonies were not exceeded; the quality of fructus physalis beverage was declined under 25℃ and 37℃, and the total number of colonies were exceeded under 37℃ in 60 days. 4 ℃ was acted as storage temperature with a long shelf life and fine quality.4. Aroma components of fructus physalis beverage were detected by GC-MS technology; the results of each aroma components were analyzed by the NIST library retrieval: the fructus physalis beverage had seven kinds of aroma components, including five kinds of esters, one kind of acids, and one kind of aldehydes. the fluid type of fructus physalis beverage was pseudo plastic fluid by Malvern-Kinexus rheometer; This feature is advantageous to transport pipeline fluid and reduce transportation energy consumption in the production of fructus physalis beverage.the texture parameters were gumminess 31.04 g, springiness 1.17 mm, chewiness 36.32 gmm.by QTS-25 Texture Analyzer.