| Gastrodia elata is one of the precious Chinese traditional medicine, it has anticonvulsant and hypnosis, anti-aging and improving immunity effect and so on,Walnut is Chinese traditional pharmaceutical/food resource, it has not only brain tonic action and strengthening muscle, but also antiaging function, they have been a research focus. In order to clear the volatile constituents of walnut and Gastrodia elata, make up for flavor deficiency of Gastrodia elat, process walnut and Gastrodia elata synthetically, increase the added value, extend industrial chain, in this paper, first amino acids and the evaluation of the protein of Gastrodia elata and Walnuts were analysed; then the "horse urine stink" of Gastrodia elata by the detection of the volatile constituents of Gastrodia elata and Walnut were explored; finally, the best storage of Walnut was explored and two products that were Gastrodia elata and walnut honey milk and Gastrodia elata and walnut instant powder by Gastrodia elata and Walnut in Guizhou Province as raw materials were developed, and nutritional composition and volatile compounds of instant powder were analyzed, the main research contents and results were as follows:1? Protein evaluation and study of volatile components of Walnut kernel(1) Protein evaluation of Walnut kernelThrough the analysis of the basic nutritional composition and amino acid composition of walnut kernel, the results showed that moisture, crude fat, protein and ash contents of walnut kernel were 3.49%, 67.99%, 19.07%, 1.96% respectively; Defatted walnut kernel contained 17 kinds of amino acids, content was 50.89% and the essential amino acids threonine(Thr), valine(Val), isoleucine(Ile), leucine(Leu), phenylalanine(Phe), lysine(Lys) and methionine(Met) content were 1.59%, 2.67%, 2.16%, 3.85%, 2.33%, 1.41%,0.65% respectively, accounting for 14.66% of the total; The amino acid score of methionine(Met) + cysteine(Cys) was the lowest, which was 43.71, it was the first limiting amino acid; so Walnut protein had high nutritional value.(2) Analysis of volatile components of Walnut kernel Walnut volatile flavor components was analysed by SPME-GC-MS including 6 kinds of alkanes substances(50.91%), 8 kinds of terpenes substances(24.9%), 2 alcohols(9.78%).2 kinds of aldehydes(1.62%), 1 kinds of esters(7.76%), 1 kind of containing benzene compounds(2.25%).2?Protein evaluation and study of volatile components of Gastrodia elata(1) Protein evaluation of Gastrodia elataThrough the analysis of the basic nutritional composition and amino acid composition of Gastrodia elata, the results showed that moisture, crude fat, protein, ash and reducing Sugar contents of walnut kernel were 12.72%, 0.32%, 5.14%, 1.98%, 6.23% respectively;Gastrodia elata contained 17 kinds of amino acids, content was 50.89% and the essential amino acids threonine(Thr), valine(Val), isoleucine(Ile), leucine(Leu), phenylalanine(Phe), lysine(Lys) and methionine(Met) content were 0.18%?0.32%?0.22%?0.37%?0.26%?0.25%?0.75% respectively, accounting for 5.53% of the total; The amino acid score of threonine(Thr) was the lowest, which was 81.25, it was the first limiting amino acid;so Gastrodia elata protein had high nutritional value.(2) Analysis of volatile components of Gastrodia elataGastrodia elata flavor components was analysed by SPME-GC-MS including 10 kinds of Alkane Compounds(16.63%), 9 kinds of vinyl compounds(10.14%), 7 aldehydes(57.06%), 3 kinds of alcohols(3.62%), 1 kind of esters 6.38%), 1 ketone compounds(1.04%), 1 kind of heterocyclic compounds(1.07%), 1 kind of ether compounds(0.32%).,which volatile substances dimethyl disulfide may associated with special "horse urine smelly" flavor of Gastrodia elata.3?The best storage method and dynamic study of Walnut kernelThrough exploring four different storage modes(normal temperature, avoid light,vacuum, low temperature) on the effect of walnut kernel quality and studying the storage kinetics, the results show that: Walnut optimum storage mode was low temperature storage;at the same time, first-order chemical reaction dynamics equation reflects the quantitative relationship between storage time and walnut oil oxidation index under different storage conditions,to provide theoretical basis for the prediction of shelf life of walnut.4?Study of Gastrodia elata and Walnut instant powderThe Gastrodia elata and Walnut instant powder was made by spray drying,which is developed from material Gastrodia elata,Walnut and Jujube through blending, grinding,adding stabilizer,homogenizing. Through single factor and orthogonal experiment, the results show that: when addition of the stabilizers beta cyclodextrin was 2.0%(w/v), the mass ratio of Walnut to Gastrodia elata was 2:1, soluble solids content of the jujube juice was 4%, temperature of spray drying was 190 ?,the pump speed was 7%, solid-liquid ratio was 1: 5, the yield rate of the instant powder was 46.74%, ensory score was 90, The dissolution time of the instant powder was 66 s, and instant powder had unique flavour and nutritional sufficiency.5?Study of the basic nutritional composition and volatile constituents of Gastrodia elata and Walnut instant walnut powderThrough the determination of the basic nutritional components of Gastrodia elata and Walnut instant walnut powder, the results showed that moisture, crude fat, protein, ash and reducing Sugar contents were 3.05%,27.63%,9.47%,1.71%,17.35% respectively; flavor components of the instant powder was analysed by SPME-GC-MS including 13 kinds of alkane compounds(13.54%), 8 aldehydes(5.50%), 5 ketones(50.26%), 2 kinds of alcohols(0.06%), 2 kinds of acids(10.9%) and 2 kinds of vinyl compounds(8.41%).6?Study of Gastrodia elata and Walnut honey milkOn the basis of single factor experiment, the response surface test was made, the results show that: when the liquid to solid ratio was 7.2, addition of honey, beta cyclodextrin and sucrose fatty acid ester were 3.9%,1.6%,0.4% respectively, under these conditions, sensory score of the honey milk was 85 and it had good taste and unique flavor. |
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