Study On The Process Of Compound Clarified Bayberry Beverage

Bayberry is a characteristic industry of Fujian Province,while thin epicarp,embossing in the sharp of columnar and exuberant breathing causes that it is unfavorable to transport and storage.As a result,the development of processing industry is the key to pull the industrial economic increase.And,fruit juice is one of the main technologies of fruit and vegetable processing.However,unstable,easily degradable and water-soluble pigment anthocyanin is rich in bayberry,and therefore,to a large extent,the development of bayberry industry is limited.To facilitate economic conversion of Fujian characteristic industry,the thesis takes Donghuai Bayberry produced in Changting County of Fujian Province as feed to study the stability and color-protecting process.Meanwhile,carambola,apple and aloe are taken as auxiliary feeds for mixing so as to reinforce nutrition and medicinal function of bayberry juice.The clarified and bright bayberry beverage is studied by changing the traditional clarified compounding beverage taking complex process of single clarified juice mixing to be the process of mixing first and clarifying later.To avoid fragrance change in industrial production due to different feed batches,mature degrees,and production processes,qualitative analysis of fragrance components is done by GC-MS,which theoretically guide quality control of clarified compounding bayberry beverage in scale production.Main contents and results of research in this thesis are as follows:Taking anthocyanin content as indicators,the influence of pH,temperature,metal ion and lighting condition on the stability of anthocyanin in Bayberry juice were studied.The result shows that during bayberry juice processing,Fe3+ enviromdegradation ent,high temperature treatment for long time,and long time lighting will make anthocyanin occur.Anthocyanin content and redness were taken as indicators and the color protection effect of citric acid,?-cyclodextrine and NaCl on Bayberry juice were studied respectively.L9(34)orthogonal test was adopted.With the analysis of range and variance,it was found that main factors influencing the color protection effect of Bayberry juice were citric acid>NaCl>?-cyclodextrine.In addition,citric acid and NaCl have the influence of extremely significant level and p-cyclodextrine significant level.The best color fixative ratio is 0.25mg/g citric acid,0.20mg/g p-cyclodextrine and 0.25mg/g NaCl.Under these conditions,the degradation of anthocyanin can be effectively suppressed in the bayberry juice which is sterilized in 90? water bath for 10min and is cooled down to room temperature,after that,which is placed in the 4001x environment for 4h.Taking sensory evaluation as indicator,compound ratio of bayberry juice,carambola juice,apple juice and aloe juice were studied.L16(45)orthogonal experiment was adopted.Through analysis of range and variance,it was found that factors affecting sensory evaluation 'were:bayberry juice>carambola juice>Apple juice>aloe juice.Bayberry juice and carambola juice have the influence of extremely significant level and apple juice significant level.While the impact of aloe juice was not obvious.The optimal formula of compound beverage was bayberry juice:carambola juice:apple juice:aloe juice=9.5:5:6:3.5.At this condition,the compound juice of ratio between sugar and acid is 13.3:1,and taste and flavor are relatively good.Taking clarity as indicator,the effect of chitosan dosage,temperature and time on clarifying for the compound juice of bayberry,carambola,apple and aloe was studied.L9(34)orthogonal experiment was adopted.Through analysis of range and variance,it was found that factors affecting clarity were:chitosan dosage>reaction time>reaction temperature.The effects of chitosan dosage and reaction time were obvious while the impact of reaction temperature was not obvious.The optimized clarifying condition was chitosan dosage of 1.5%(V/V),reaction temperature of 45? and reaction time of 60min.Under the condition,clarity of compound juice could reach 96.8%.25 kinds of chemical substances were identified with the match degree above 80%and relative content of 56.406%in aroma of clear-type compound bayberry beverage by extracting and concentrating with dichloromethane as extraction agent and preliminarily resolving with GC-MS.They were 14 kinds of hydrocarbons,5 of esters,1 of acid,1 of ketone,2 of others and 2 of alcohols in aroma components,which relative content was 45.598%,3.431%,2.283%,2.086%,1.607%and 1.401%respectively.Hydrocarbon was the main substance in compound beverage and Tetracosane was in highest content of 10.359%.