Study On Processing Technology And Quality Characteristics Of The Sweet Orange-Chaenomeles Speciosa Nakai Compound Juice

Chaenomeles Speciosa Nakai had high nutritional and medical value, but it tasted sour with the lag of processing technology. Public consumption could unable to take it in which lead to the nutritional value of Chaenomeles Speciosa Nakai can't be wildly used. Orange juice is the world's largest fruit juice beverage production, it had rich nutrition and sweetness. The sweetness of Chaenomeles Speciosa Nakai and its sourness were used up to produce the Sweet Orange-Chaenomeles Speciosa Nakai compound juice with moderately sweet and sour, rich of aromas, and bright color. Processing technology, the variations of nutritional function and aroma components, and the quality changing regularity in storage of the Sweet Orange- Chaenomeles Speciosa Nakai compound juice were studied in this paper. The main conclusions as follows:(1) Study on processing technology of the Sweet Orange-Chaenomeles Speciosa Nakai compound juiceThe optimum recipe of the Sweet Orange-Chaenomeles Speciosa Nakai compound juice was as follows:the ratio of juice 6.13:1(V:V), juice content 82%, sugar6%, citric acid addition 0.2%. The experiment showed that the ratio of xanthan gum, CMC-Na and Sodium alginate as the compound stabilizer was 3:3:1, and the addition was 0.2% through single factor experiment, orthogonal test and response surface optimization test. The sensory evaluation score of the Sweet Orange-Chaenomeles Speciosa Nakai compound juice was 89.07 which is significantly higher than the other proportion of samples.(2) Study on nutritional function and aroma components of main Sweet Orange-Chaenomeles Speciosa Nakai compound juiceConclusion had been reached in this paper by means of analysis with the variation of the polyphenol composition on Chaenomeles Speciosa Nakai juice and the Sweet Orange-Chaenomeles Speciosa Nakai compound juice were analyzed by Ultra Performance Liquid Chromatography (UPLC):the Rutin content in the Sweet Orange-Chaenomeles Speciosa Nakai compound juice was improved 9.44%, the Naringin content was improved 32.96%, The Hesperidin content was improved 9.09%, the Hesperetin content was improved 30.93%, the Tangeretin content was improved 30.23%, and the content of Gallic acid and Nobiletin declined.The aroma components of Chaenomeles Speciosa Nakai juice and the Sweet Orange-Chaenomeles Speciosa Nakai compound juice were analyzed by Gas Chromatography-Mass Spectrometer(GC-MS).34 kinds of aroma components were identified and their peak area accounted for 96.61% of the total peak area. Among them, there is 6 of the aroma components that the mass fraction was more than 1% accounting for 89.37% of the total peak area. It was identified 72 kinds of aroma components which occupied in 97.39% of the total peak area on Chaenomeles Speciosa Nakai. Among them, it was 21 of the aroma components that the mass fraction is more than 1% accounting for 94.75% of the total peak area.35 kinds of aroma components were identified in the compound juice. The mass fraction of 9 aroma components was more than 1% accounting for 87.13% of the total peak area. Compared with sweet orange juice, the aroma components more than 1% had risen 6 to 9.To made an analysis of the amino acid in the Sweet Orange-Chaenomeles Speciosa Nakai compound juice were analyzed by the automatic amino acid analyzer, Aspartic acid, Glutamic acid, Proline, Valine, Leucine, Phenylalanine and Arginine acid seven amino acid content than orange juice is significantly improved. And the growth of total content of amino acid was to take it up to the 13.30%.(3) Study on quality change of the Sweet Orange-Chaenomeles Speciosa Nakai compound juice in storageThe total polyphenol content of the Sweet Orange-Chaenomeles Speciosa Nakai compound juice was decreased by 0.84% and 1.47% during 90 days storage at 4? and 25?, and the total polyphenol content of the Sweet Orange-Chaenomeles Speciosa Nakai compound juice decreased by 2.10% during 90 days storage at 30?. Soluble solids'content was decreased with the increase of storage time, The Lightness(L*) and Yellow-Blue value(b*) of the Sweet Orange-Chaenomeles Speciosa Nakai compound juice increased over time during storage and the Red-Green value (a*) decreased over time, But the effect of temperature on the soluble solids and color change was not obvious in storage. At the temperature of 4?,25? and30?, Ascorbic acid decreased to 18.26%,33.00% and 48.15% with time in storage of the Sweet Orange-Chaenomeles Speciosa Nakai compound juice.And temperature has significant effects on ascorbic acid content, that will help to reduce the loss of ascorbic acid content at 4?.Through principal component analysis, we knew that the Sweet Orange-Chaenomeles Speciosa Nakai compound juice sensory quality declined slightly under 5? and 25? storage condition, but still within the acceptable range and the comprehensive score over 80 points. Under the storage condition of 30?. after 60 days the Sweet Orange-Chaenomeles Speciosa Nakai compound juice sensory quality decreased obviously, the comprehensive scoring just got 76.97 points.