Bamboo Juice Beverage Development And Study On Production Process

Bamboo shoots(phyllostachys praecox)is a common dishes on the table with a long edible history.But due to the difficulties in processing, less processed into other products.With the development of economy and the improvement of people’s living standard, more and more people prefer natural food that is of less pollution, fitness and health.Therefor,the bamboo shoots have become one of the optimal choice, and whose market demand is also increasing.Nowadays,the development and utilization of this resource have aroused wide concern of the bamboo shoots processing enterprises and scientific workers.The bamboo shoots juice beverage,which is based on the raw ingredients of bamboo shoots, is studied in this paper.The processing technology and the stability in the storage period of bamboo shoots juice beverage is also studied.The results shows that:1.The formulas of sugar and sugar-free beverage with bamboo shoots juice are developed by single-factor test and orthogonal design test from the aspects of the added content of bamboo shoots juice,sweeting agent and accessories.Formula for sugar bamboo juice beverage is 20%normal juice,5 g/100 mL sugar and 8 g/100 mL HFCS(high fructose corn syrup) and 0.11 g/kg isoascorbic acid.While the sugar-free beverage with bamboo shoots juice prepared with 20% normal juice,0.015 g/100 mL aspartame,0.01g/100mL mogroside,4 g/100mL xylitol and 0.11 g/kg isoascorbic acid.2.The order and time of the processing of pre-cooked and squeezing technology of bamboo shoots juice beverage is identified as follows by using sedimentation rate,sensory evaluation and microbial indicators as the evaluation of indicators from the aspects of different squeezing process,homogenization and sterilization conditions:the being peeled, cleaned and chopped bamboo shoots is squeezed after being pre-cooked for 30 minutes and then drained.The homogenization of optimal conditions of the beverage can be carried out at 40℃ with the pressure of 20 MPa for 2 times:the quality of the beverage is not effected under the following conditions:at the temperature of 95℃、100℃、10℃、16℃、121℃ of sterilization for 10 minutes and15 minutes.The sterilization effect is much better at the temperature of 116℃and 121℃,but the latter one,whose sterilization time is 15min,is so long that it may destroy the nutrients of the beverage.Taken together,we adopt the condition of at the temperature of 116℃of sterilization for 15 min to achieve commercial sterilization requirements.3. Through the study of color stability,suspension stability and flavor stability during the storage period of 180 d with the temperature of 4℃ and 25℃,we can conclude thatrthe lower the storage temperature is,the slower the trend of L value changes and the smaller the value of change is and the better the color remains.The color stability of bamboo shoots juice beverage in the storage period is general.Maillard reaction happen because of the existence of reducing sugar and other substances which can lead to the appearance of browning phenomenon; integrated turbidity with layering,suspension stability is much better during the storage period of 180 d; the difference of the beverage’s flavor is not obvious or there is only a small difference after the storage period and in which the bamboo shoots juice drinks have good flavor stability.