Research On Optimization Of Enzymatic Hydrolysis Conditions For The Production Of Rosa Sterilis Juice And Fruit Powder Preparation

Rosa sterilis was found in 1985.It is a kind of rosaceae rose plants.The ripe Rosa sterilis fruit is rich in vitamin C(Vc),flavonoids,superoxide dismutase(SOD)and other nutrients,with anti-oxidation,anti-cancer effect and so on,great health care value,and have a broad development prospects.In this paper,taking Rosa sterilis as raw material,the fruit characters,basic nutrient content and aroma content of Rosa sterilis in different areas of Guizhou were compared.Optimization of enzymatic hydrolysis conditions for the production of Rosa sterilis juice.And the changes of various nutrient components during enzymatic juice preparation was studied.Preparing Rosa sterilis fruit powder by freeze-drying method and optimizing the formulation process,the main conclusions were as following:(1)There were significant differences in fruit weight and fruit diameter of Rosa sterilis in different areas of Guizhou province.Rosa sterilis from Anshun and Xingyi were much higher in weight and diameter than others,and they were spherical.Their fruit color was significantly different(P<0.05).The fruits from Xingyi were much higher in L* than others.There were significant differences in the contents of total sugar,total phenol and SOD(P<0.05).The sugar of the fruits from Guiyang is slightly lower than that from the remaining three places,and the highest content of polyphenols and those from Anshun and Guiyang were much higher in the water content than others.Rosa sterilis from Anshun exhibited the highest contents of SOD,the Shibing was the lowest.There were no significant differences for total acid,reducing sugar and total flavonoids.Six organic acids were found in Rosa sterilis with citric acid and ascorbic acid being the most abundant,lemon count up to 24.1 mg/g or more.There were also significant differences in the content of organic acids in the fruit of Rosa sterilis(2)Rosa sterilis from four growing areas contained 60 aroma compounds(Anshun,41;Guiyang,38;Shibing,47;Xingyi,38),among which D-limonene,?-guaiene,isoamyl acetate,ethyl caprylate,ethyl n-hexoate,leaf acetate,benzaldehyde and theaspirane were the most important.(3)The orthogonal experiment was used to optimize the Pectinex Yieldmash Extra and Viscozyme L enzymatic hydrolysis of Rosa sterilis juice,using the response surface test to optimize the enzymatic hydrolysis of Rosa sterilis juice,the optimum conditions for the three enzymatic processes were obtained.The results showed that the optimal extraction conditions for Pectinex Yieldmash Extra were achieved hydrolysis at 35°C for 90 min with 0.05% of enzyme.Under these conditions,the juice yield was 71.30%,the content of Vc was 549.24 mg/100 g.The optimal extraction conditions for Viscozyme L were achieved hydrolysis at 35°C for 110 min with 0.07% of enzyme.Under these conditions,the juice yield was 73.45%,the content of Vc was 569.83 mg/100 g.The optimal extraction conditions for compound enzymolysis were achieved hydrolysis at 35°C for 90 min with 0.04% of Pectinex Yieldmash Extra and 0.06% of Viscozyme L.Under these conditions,the juice yield was 78.56%,the content of Vc was 521.70 mg/100 g.In the three enzymatic process,the enzymatic hydrolysis rate of compound enzyme was the highest,Pectinex Yieldmash Extra and Viscozyme L single enzyme enzymatic hydrolysis process Vc content of the highest.The optimum temperature for the three enzymatic solutions is consistent,Viscozyme L has a slightly longer enzymolysis time than the remaining two,the total amount of enzyme in the compound enzyme is slightly more than the other two.(4)There are complex changes in the basic components of the Rosa sterilis through the process of enzymatic process,after freezing,beating,enzymatic,off enzyme and juice Rosa sterilis fruit.The content of reducing sugar increased after storage in frozen storage,increased after enzymatic hydrolysis,decreased after enzyme treatment.The content of reducing sugar of the final Pectinex Yieldmash Extra hydrolyzate juice was 5.01%,Viscozyme L was 5.12%,and the complex enzyme was 5.03%.The total sugar content decreased after freezing,increased after enzymatic hydrolysis,decreased after the enzyme.The total sugar content of the Pectinex Yieldmash Extra hydrolyzed fruit juice was 6.67%,Viscozyme L was 6.63% and the complex enzyme was 6.64%.The total acid content increased after freezing storage,increased after enzymatic hydrolysis,decreased after sterilization.The total acid contents of the final juice were 1.18%,1.15% and 1.16%.SOD did not change significantly after freezing,enzymatic hydrolysis,off enzyme and juice.The SOD content in the juice was 2091.29 U/g,1986.23 U/g,and 1805.25 U/g.Vc content had no significant change after frozen,but increased after enzymatic hydrolysis.After three kinds of enzymes,the Vc were increased to 519.33 mg/100 g,493.14 mg/100 g,521.71 mg/100 g.The content of flavonoids did not change significantly after freezing,the contents of flavonoids in fruit juice were 6.98 mg/g,7.53 mg/g and 7.28 mg/g.(5)The optimum process of Rosa sterilis fruit powder is: each fruit powder containing fruit juice soluble solid 2.88 g,fructose syrup 1.2 g,add sucrose to 6 g,add 2.4 g malt dextrin dissolved evenly,then freeze drying,add 0.2 g/kg silic playing powder.Each juice drink contains 30% of Rosa sterilis juice(16°Bx),2% of fructose syrup and 3.2% of sucrose,containing 10% of soluble solids.Under this condition,Rosa sterilis fruit powder delicate uniform,bright color,no agglomeration,quick solubility.Rinse fruit juice with Rosa sterilis special aroma has a good taste.