| In this paper,Guangxi Guilin specialty Siraitia grosvenorii as the initial raw material,the use of Guilin GFS Monk fruit limited in the production of Siraitia grosvenorii glycosides discarded column liquid that without sweet glycosides arhat fruit juice and Siraitia grosvenorii sweet glycoside eluent as a direct raw material.The anion exchange fiber was used to purify the extract of Momordica glycosides,and the purification process was studied.To experiment on vinegar without sweet glycosides Siraitia grosvenorii fruit juice,health drink with the traditional acidic kombucha fermentation,using mixed inoculation method,combined with the parameters of single factor and orthogonal experiments were optimized to determine the optimal fermentation process and verify the experiment.According to the GB1817-2000 standard of hygienic standard for vinegar brewing,GB2719-2003,the no sweet glycosides Siraitia grosvenorii vinegar senses,physicochemical,detection of health indicators analysis,ratio on no sweet glycosides Siraitia grosvenorii vinegar vinegar drinks,determine the optimal allocation scheme.Using GC/MS analysis without sweet glycosides Siraitia grosvenorii fruit juice composition and relative content of volatile composition before and after fermentation.This thesis lab for Siraitia grosvenorii fruit sweet glycoside production technology,new materials using anion exchange fiber for fructus momordicae sweet glycoside eluent decoloring process optimization,break the limitation of the conventional resin adsorption and elution,broadening the fructus momordicae sweet glycoside production processing new ideas.This paper in terms of no sweet glycosides Siraitia grosvenorii juice processing of fruit vinegar,break through the conventional liquid fermentation in the limitations of alcoholic fermentation and acetic fermentation,mixed with kombucha bacteria fermentation,shorten the fermentation period,improve product quality,rich nutrients,it solves the problem of comprehensive utilization of waste mogrosides in the production of liquid column is sweet glycosides of Momordica grosvenori juice,achieve the purpose of efficient use of Siraitia gosvenorii resources,enrich the diversity of Siraitia grosvenorii products,which is conducive to broaden Siraitia grosvenorii the market,adapted to the new era of consumer demand for health drink.The results of this paper are as follows:1 Determine the decolorization and purification technology of fructus momordicae sweet glycoside eluent and anion exchange fiber desorption regeneration optimum technological parameters(1)The penetration amount of 1g of anion exchange fiber was determined to be 184 mL,and the amount of the sample was 180 mL;(2)The optimum process for the purification of anion fiber exchange was determined:when the temperature of the sample solution was 50?70 ? and the rotational speed of the shaker was 180r/min,the decolorization rate of Siraitia grosvenorii fruit juice was 95%above,Siraitia grosvenorii sweetener eluent color is colorless,clear and transparent;(3)The anion exchange fiber optimal desorption optimized conditions were determined:potassium salt on the anion exchange fiber regeneration,the combination of KCl+ 50%ethanol concentration of 5%to 10%,the temperature at 30 ??50 ?,and NaCl concentration of 10%,the anion exchange fiber decolorization Rate and regeneration rate of more than 95%;and in the combination of alkali salt and alkali salt and chlorate in the combination of sodium ion concentration in 10%,the regeneration effect was greater than 95%,in contrast,the combination of chloride ion,the concentration in 5%?10%,the regeneration rate is greater than 95%.2 Determination without sweet glycosides Ssiraitia grosvenorii juice fermented fruit vinegar optimum technological conditionsThe optimum process parameters of fruit vinegar fermentation were determined by single factor and orthogonal experiment:fermentation temperature 30?,kombucha inoculum size 15%,fermentation liquid initial sugar 4°Bx,fermentation liquid initial pH3.2,shaking.speed 60r/min,without sweet glycosides of Siraitia grosvenorii juice dilution ratio 1:40.3Determine the sensory,physicochemical and hygienic standards of the non-sweetened glycosides Siraitia grosvenorii vinegarThrough the detection of sensory,physicochemical and hygienic effects of non-sweetened glycosides Siraitia grosvenorii vinegar,the results are as follows:without sweeteners glycosides Siraitia grosvenorii vinegar color brown,sour and soft,clear and transparent,total acid 15.55g/kg,soluble salt-free solid 1.35g/100mL,much higher than the national standard of 0.5g/100mL,free mineral acid,arsenic should not be detected,lead 0.03mg/L.lower than the national standard of 1mg/L,aflatoxin is less than or equal to 5?g/L,the total number of colonies 160cfu/mL,far below the national standard of 5000cfu/ml,coliform<3MPN/100g,staphylococcus aureus,salmonella were not detected.4 The optimum technology of no sweet glycosides Siraitia grosevenorii vinegar beverage was determinedThrough the study on the process of non-sweetened glycosides Siraitia grosevenorii vinegar beverage,the optimal allocation scheme was obtained:no sweet glycosides Siraitia grosevenorii vinegar 20%,no sweet glycosides Siraitia grosevenorii concentrated juice 20%,honey 5%,sugar 8%.5 Determine the volatile components before and after the fermentation of no-sweeten glycosides Siraitia grosevenorii juiceThrough the GC/MS sample analysis,the results appraisal are as follows:23 compounds were isolated and identified from the non-sweetened glycosides Siraitia grosvenorii vinegar,Lipid eight species(14.42%),acids two species(2.27%),olefin seven species(1.97%),alcohols two species(1.46%),aldehydes one species(0.84%),alkane eight species(18.29%):totally 14 compounds were isolated from the fruit juice of no-sweeten glycosides Siraitia grosevenorii,aldehyde four species(0.40%),alcohols two species(0.84%),ketone two species(0.85%),acid one species(1.70%),esters one species(0.83%),alkane three species(8.04%),the other one species(1.15%). |
PDF Full Text Request