Research On Optimization Of Production Process And Stability During Storage Of Carthamus Tinctorius L. Beverage

Carthamus tinctorius contained a variety of chalcones, and one of the main actitive component of safflower yellow pigment had a more active function. Saffron filaments as raw material to develop a health care function of beverage from Carthamus tinctorius, not only solved the problem of promotion of Carthamus tinctorius production, and extraction of the beverage market for our plant added fresh ingredients. This paper studied safflower beverage processing key technology and in vitro antioxidant functional analysis, intended to obtain a high-quality beverage from Carthamus tinctorius. The main contents were as follows:Based on the single factor experiments, the optimum process parameters conditions were determined by response surface methodology to be 0.64% enzyme added, enzymolysis time 2 h, pH 4.7 and 47 ?. Under the optimum conditions, the extraction yield of safflor yellow was 11.59%,; the best conditions for water extraction liquid ratio of 1:115, extraction temperature 55.7 ?, extraction time 1.5h.Under the optimum conditions, the extraction yield of safflor yellow was 10.37%. In the two extraction processes, extraction yield of safflor yellow was higher in enzymatic extraction han water extraction, the best extraction method for saffron sauce was enzymatic hydrolysis.In the beverage formulation and stability of experiment, color, taste, flavor, and many other indicators, using fuzzy comprehensive sensory evaluation method to obtain optimum experimental formula, where in 100mL beverages containing sugar 4mg, citric acid 0.2mg, honey 0.2mg and apple cider vinegar 2mL, sensory evaluation at this time other than safflower beverage formulation; and pectin, xanthan gum, sodium carboxymethyl cellulose (CMC-Na) and konjac gum safflower beverage stabilizer by single factor test and orthogonal design, different studies stabilizer on the stability after the deployment of safflower beverages and sensory evaluation. The results show that:the use of composite stabilizer is better than using a single stabilizer, and the best combination of composite stabilizer ratio of pectin 0.075g, xanthan gum,0.075g, CMC-Na 0.1 g, this time safflower stabilizing effect and sensory evaluation of integrated indicators than other drinks ratio significantly.Investigation Pulsed Electric Field Processing Peanut red beverage lethal effects of E. coli. E. coli is lethal to the number of indicators by Design-Expert 8.0 software analysis to obtain high voltage pulsed electric field sterilization optimum conditions:electric field strength 29kV/cm. bath temperature of 20 ?, sterilization time 500?s, in this verification test conditions to obtain a value of 5.63 for the lethal E. coli. Under this condition can be sterilized, safflower beverages can reach commercial sterility requirements. At the same Comparative heat treatment, safflower beverages microbial and physicochemical quality in post pulsed electric field treatment, the results showed that:heat treatment, pulsed electric field sterilization of microorganisms safflower beverages obvious killing effect, can achieve commercial sterility status; compared with unsterilized safflower drinks, heat treatment the pH of the beverage, the soluble solids content increases, the color change is obvious, other indexes were lower (P<0.05), and create a more drinks volatile flavor components heavy alcohol taste, but also leads to a cause of toluene, methanesulfonic anhydride,1,5,5-trimethyl-3-cyclohexene-methyl,2-decyl-l-ol,2,2-dimethyl-cyclopropanecarboxylic acid appears new substances; handling of high-voltage pulse safflower beverages increased soluble solids obvious effect, while other indexes (P<0.05) beverage flavor components are volatile and no significant impact; high pressure pulsed electric fields make safflower drinks quality indexes to a lesser extent, a more complete nutrition and reserves the volatile flavor compounds safflower drinks.To evaluate the high-voltage pulsed electric field sterilization safflower beverage business value, to verify the feasibility of the sterilization process, this experimental comparison heat sterilization safflower drinks and pulsed electric field sterilization safflower beverage storage stability at 4 ?, 25 ? conditions, the following Conclusion:after 2 months of storage, the beverage can detect commercial sterility requirements, show safflower beverage sterilization better; during storage, two beverage sterilization safflower pH and conductivity both increase, but PEF clarification treatment is better; during storage, two beverage sterilization safflower safflower yellow, sugar, vitamin C decreased, but the high-voltage pulse treating smaller extent beverages decreased; during storage, two sterilization safflower Beverage hydroxyl radical scavenging capacity, DPPH radical scavenging super oxide anion ion clearance, ABTS radical scavenging capacity, ORAC antioxidant capacity showed a decreasing trend,4 ? storage pulsed electric field sterilization safflower drinks more stable; high voltage pulse electric field sterilization safflower beverages color, aroma, taste during storage than heat sterilization strawberry juice.