| Huangshan Chrysanthemum referred to as "florists chrysanthemum".It has higher status in China and listed as one of the four most famous chrysanthemum with Hang chrysanthemum,Chu chrysanthemum,etc,mainly distributed in anhui province.Huangshan Chrysanthemum has abundant functional components,such as a large number of flavonoids and chlorogenic acid,amino acids,aroma components and essential trace elements.Due to the chrysanthemum with antiinflammation,antibacterial action,and is a rare medicinal and edible plants.The way people use of chrysanthemum is too single,more common is the family brewing and drinking,which greatly reduces the nutritional value of chrysanthemum.So,in better protection of its functional components,control the key processing technology,and deep processing of chrysanthemum,developed in line with the market demand of new beverage is a social significance.Experiment with Huangshan Chrysanthemum from Anhui Huangshan Shuter Tong Food and Beverage Limited Company as raw material.The discussion is focused on the key technology of beverage in the process:Studied the best methods and conditions for the extraction of beverage were.The optimal proportion of beta-carotene,sugar,citric acid and sodium citrate in the extracting liquor.Use the membrane filtration with different pore sizes to analyze the best filtering method and the influence of the traditional heat sterilization on the quality of the beverage.Explore the germicidal efficacy of different ways of sterilization and study the storage stability of the beverage.The main results of experiment are as follows:1.In accordance with the national standard method for the detection of Huangshan Chrysanthemum whole chrysanthemum and petals,flower core,pedicle the basic components,such as moisture,ash,protein,Vc,soluble sugar,total flavonoids,chlorogenic acid content,the results showed that the basic content in each part of the chrysanthemum is different.The content of Vc and soluble sugar was very little.Moisture and ash content distribution is more uniform.The content of total flavonoids and the protein in flower core is the highest.And chlorogenic acid was the highest content of chrysanthemum pedicle and core.2.The best way and the best condition of the beverage extraction process were studied,with the content of total flavonoids as index,and two kinds of methods were compared with ultrasonic assisted low temperature extraction and hot water extraction.The bestresults of single factor test were analyzed,and the results were found that the content of total flavonoids in the extraction was 3.642g/100 g,which was lower than that of3.782g/100 g in the hot water extraction,so the hot water extraction method was used in the following experiments.Based on the single factor experiment of hot water extraction,this experiment was designed through Box-Benhnken core combination and the total flavones content,the chlorogenic acid content and the aroma component content in the extracting liquor were used as the response values to optimum extracting technology.The results analyzed with the response surface method indicate that the optimal extraction temperature is 92 degree centigrade,that the ratio of material and water is 1:75and that the extraction time is 24 min.Under these conditions conducting the verification test,the content of the total flavones,the chlorogenic acid and the aroma component content in the extracting liquor shall reach 4.917g/100 g,0.417g/100 g and 85.024%respectively.3.Study the best ratio of the beverage,to use of sensory evaluation and comprehensive fuzzy evaluation of the way through the matrix model to calculate the fuzzy score,and according to the fuzzy evaluation of the mixing is good or bad.Except for the addition of 0.02% Vc,using single factor and orthogonal experiment to determine the optimal amount of 4 kinds of food additives beta-carotene,sugar,citric acid,sodium citrate.The optimal addition amount of single factor was 0.0225%,4.4%,0.01%,0.09%,respectively.Finally determination of orthogonal experiment the optimal addition amount of beta carotene,sugar,citric acid and sodium citrate in order is 0.0225%,4.2%,0.01%,0.08%.Under these formula conducting the verification test,the resulting fuzzy score was1.418.4.To explore the effect of membrane filtration with different pore sizes and traditional sterilization methods on the quality of beverage.The contents of total flavonoids,chlorogenic acid,pH,Vc and chromatic aberration were measured respectively before and after filtration,after sterilization.The results show that the three kinds of membrane filtration are all clear and effective.The pH is basically no change.In addition to chromatic aberration,each index is close to the value after ultrafiltration and nanofiltration,and they were all lower than that of ceramic membrane filtration.It is proved that the ceramic membrane filtration can better maintain the nutrition and appearance quality of the beverage.Sterilization has damaging effect on the various indicators,and because Vc is a heat sensitive material,the impact on the content of Vc is maximum.But sterilization hadno effect on pH.5.To explore the bactericidal effect of different ways of sterilization.With different sterilization time and sterilization temperature of beverage of traditional heating sterilization and Ultra high temperature instantaneous sterilization with 135?,then according to the national standard method to detect the aerobic plate count and enumeration of coliforms.Test results for coliforms were not detected.Sterilization temperature of 100?,sterilization time 5min and ultra high temperature instantaneous sterilization of the aerobic plate count exceeded,do not meet the national standards.Sterilization temperature of 100 ? sterilization 15 min,10min,or sterilization temperature of 110?,120 ? sterilization 5min,10 min,15min sterilization results are qualified.Integrated product quality and national standards,to 100? sterilization continuous 10 min is the most suitable way.6.The study on the stability of product appearance,acidity,total flavonoids,chlorogenic acid content and turbidity with 4?,25?,37? in the storage period.The experimental results showed that:The pH of the product basically has no change.The L*value is basically unchanged at different temperatures.The maximum change range of the turbidity of the beverage was stored at 37?,followed by 25 ?.The content of total flavonoids and chlorogenic acid content in each temperature were decreased,especially in37?fastest decline,and chlorogenic acid content decreased 23.58% approximately.So it is recommended to keep the cold and dark storage. |
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