Research On Physalis Beverage Product And Study On The Aroma Compounds Analysis

In this paper, Physalis fruit as the main raw material, The main components of the raw materials are analyzed, and tried to explore development with special aroma, very smooth,unique flavor, colour and lustre is bright acid pulp juice drinks. Through a series of experiments, determined the optimal acid pulp juice recipe and process conditions, Have volatile aroma components in acid pulp juice, Were measured in 25 ? storage acid pulp juice drinks in the basic composition and the change of stability. Analysis to determine the basic composition of acid pulp juice products.Acid pulp fruit ingredients in the determination of the moisture content is 81.80%, the ash content is 0.71%, protein content is 1.96%, fat content is 1.96%, total sugar content is 7.50%, crude fiber content is 1.6%. To test the total sterol content in physalis fruit,Standard preparation for beta sitosterol standard solution, Drawing standard curve, To extract the sterol content as evaluation indexes, In acid pulp fruit sterol extraction process for single factor and orthogonal test, the optimum extraction process for, 40 min extraction temperature 60 ?, extraction time, extraction agent for anhydrous ethanol, ratio of feed liquid 1:40.The fruit acid pulp beating and pulp refining, And other auxiliary ingredients in the compound, Experimental evaluation index for sensory score,Each factor is determined by single factor experiment, the optimum adding amount, according to orthogonal experimental formula optimization,Through the test finally determine the best formula for acid pulp drink, Acid pulp content 10%, sugar acid ratio is o, sugar content is 9%.The stability of acid pulp juice were studied By adding stabilizer and reducing pulp particle size increase stability, By centrifugal sedimentation rate, the stability coefficient and stability sensory score based on the comprehensive score of evaluation standard, The stability of acid pulp beverage, single factor and orthogonal optimization test, Eventually determine stability for process,Stabilizer for xanthan gum,stabilizer adding amount was 0.12%, homogeneous pressure is 20 MPa, homogeneous temperature is 70 ?.Microbes in acid pulp juice drinks were studied, In total number of colonies, Fecal coliform, Three factors as evaluation indexes and bacterial pathogens,The acid pulp juice beverage sterilization process is determined.This article also the aroma composition determination process of acid pulp beverage,And the aroma constituents of acid pulp beverage was measured.