Comprehensive Development And Deep-processing Of Chrysanthemum Series Product

Chrysanthemum has a long planting history in our country with a high nutritive and medicinal value,and its flavor is loved by people because of its refreshing and pleasant aroma.The modern pharmacological studies indicated that chrysanthemum contains volatile oil,flavonoid,amino acid,trace element etc.The chrysanthemum can resist inflammation and relieve pain,suppress immunity,anti-aging.However,chrysanthemum-related food,such as chrysanthemum tea,high-temperature sterilization will release bad smell,which significantly affects the development of chrysanthemum deep-processing product.In this paper,chrysanthemum,as raw material was added in different foods wine to development more nutritious products,in addition to improve the added value of chrysanthemum.The chrysanthemum was added into the grape juice to produce the grape-chrysanthemum dry wine.In order to accelerate the aroma of chrysanthemum dissolved,the grape juice and chrysanthemum mixture was heated at 45? for 6h and then added yeast,pectase to fermented.The added contents of chrysanthemum,yeast pectase were 0.6%,0.1%and 0.02%,respectively,and the initial sugar content was 220g/L.The final product of chrysanthemum dry red wine shows a nice light ruby red and this wine is fruity with the chrysanthemum floral aroma.Meanwhile,this wine was well-balanced,no faulty,and the finish is clear and long.Tofu is most welcome among people because its abundant nutrition and healthy function.For a long time,it was popular in our country and even all over the world for its delicate taste,unique flavor and simple production process,and even its convenience of consumption.In this experiment of chrysanthemum lactone tofu,the added content of chrysanthemum juice was 20%,and the beans water ratio milling soybean is 1:6.The coagulant was gluconolactone(GDL)and the added content is 25%.In the process of producing chrysanthemum lactone tofu,the temperature of pointing soymilk,which was not the most important factor was between 65? and 75?.This experiment studied the extraction technology of mixed beverage of chrysanthemum,Puer tea juice and cassia seed and found the optimal technological parameters and recipe by single-factor experiment and orthogonal experiment.The best technology is as follows:ratio of raw material and water ratio is 1:60,the best extraction temperature is 100?,the extraction time is 40min,and the citric acid added content was 0.1%.The added contents of chrysanthemum,Puer tea juice and cassia seed were 50%,15%and 30%respectively,meanwhile the white granulated sugar was added and the content was 3%.