Experimental Study On Extraction Process Of Gum From Nicandra Physaloides(L.) Gaertn Seeds And Application Of It In Beverage

Nicandra physaloides seed contains non-toxic, colorless, tasteless, edible gel and has high edible and medical value. It is a kind of pectin and contains low methoxyl pectin(L.M.P) and high methoxyl(H.M.P), so it can be widely used in food, medicine, printing and dyeing textile and cosmetic industries as a stabilizer, gel agent and a thickening agent. But there has not been research and development for commercial equipment and product of the Nicandra physaloides. In this paper, optimized the process parameters of extracting, designed the commercial product line and developed Nicandra physaloides-calcium gel ball that can provide guidance and can lay the foundation for commercializating of Nicandra physaloides gum.In this paper, determined the impact of seeds – water ratio, extracting temperature, extracting time, extracting times on the extracting rate of Nicandra physaloides by single factor experiment. Based on the data of the single factor experiments and used orthogonal experiment to determine the impact factors of the order: seeds-water ratio > extracting time > extracting temperature, the seed-water ratio was significant factors, and the optimal process parameters was as follow: 1:13 seeds-water ratio, 80℃ extracting temperature, 40 minutes extracting time.Based on characters of Nicandra physaloides gum and data of extracting experiment,designed the extracting process flow and determined the critical controlling points, meanwhile screened and evaluated the commercialization equipment for extracting, transfer and separating process.in this paper, recommended the horizontal screw centrifuge to settle separating problem due to the high seeds content.Both Nicandra physaloides gum and alginate sodium can set gel by reacting with Ca2+.The space among the internal “fiber structure” of Nicandra physaloides gum-Ca gel is bigger, so it has better water retentivity than alginate gel. Alginate gel has stronger brittleness which is relevant to hardness of gel, when its hardness is higher than 550 g, the gel ball will show brittle property, but Nicandra physaloides ball donot havebrittle characteristics; Under the same conditions of gel setting, The hardness and chewiness of physaloides gel ball is lower than alginate gel, when p H less than 3, hardness and chewiness of alginate gel ball significantly decreased, but Nicandra physaloides gel only changed a little; The elasticity of alginate gel ball is better than Nicandra physaloides gel ball,but its elasticity decreased significantly because of brittle fracture during detection process.Developed formula for Nicandra physaloides gel ball and explored stability of sensory and chewiness of product during shelf life.