Study On Preparation And Stability Of Compound Beverage Of Milk Corylus Hetreophylla

Rubus corchorifolius and Aloe barbadensis the nutrition and functional ingredients rich in love,in recent years,with its unique flavor,rich nutrition and good health care effect by the vast number of consumers.In this paper,raspberry and aloe as the research object,the development of a new Rubus corchorifolius and Aloe barbadensis compound beverage with antioxidant function of,and discusses the influence of different storage conditions on the performance during the storage,and provide a theoretical basis for the Rubus corchorifolius and Aloe barbadensis has a new compound beverage industry production.1.The extraction process of Rubus corchorifolius juice by enzymolysis was studied.The research showed that the enzymatic extraction of optimal parameters of Rubus corchorifolius juice:pectinase dosage was 0.25%,hydrolysis time 3h,enzymolysis temperature of 60?,Rubus corchorifolius juice juice rate reached 79.75%,Aloe barbadensis juice juice rate reached 86.57%.2.The recipe of Rubus corchorifolius and Aloe barbadensis compound beverages was studied.The recipe of Rubus corchorifolius and Aloe barbadensis compound beverage was optimized by orthogonal test and the quality characteristics of the compound beverage were evaluated.The results showed that the optimum process parameters of Rubus corchorifolius and Aloe barbadensis were 4:5,the dosage of compound juice was 50%,the amount of sugar was 14%and the amount of honey was 3%.Sensory analysis showed that the compound beverage formulated with the optimum process parameters was suitable for the sweet and sour taste of Rubus corchorifolius and Aloe barbadensis,and the beverage was bright red and was a stable and stable liquid beverage.Rubus corchorifolius and Aloe barbadensis compound beverages formulated with the best process parameters have high nutritional value.Soluble solids content of 18.26 ± 0.20g/L,total acid content of 4.32 ± 0.31 g/L,total sugar content of 13.24 ± 0.28g/L,flavonoids content of 0.18 ± 0.01 mg/mL,vitamin C content of 15.27 ±0.52 mg/mL.3.The antioxidant properties of Rubus corchorifolius and Aloe barbadensis were studied.The removal rate of DPPH was lower than that of VC,but the scavenging rate was 84.26%.The scavenging rate of hydroxyl radical was 71.35%,the total reduction ability is the concentration of 1mg/mL of VC reduction capacity of 42.94%.Indicating that the composite beverage has a better antioxidant capacity.4.The storage stability of Rubus corchorifolius and Aloe barbadensis was studied.The composite beverage was stored at 4? in dark,room temperature and room temperature under the conditions of light,the study of different storage conditions and storage process of the performance of the composite beverage changes.The results showed that the DPPH,the total reducing power,the content of VC and the content of flavonoids decreased,while the content of total acid and soluble solids increased,while the ability to remove OH was fluctuating.Compared with the three different storage conditions,it was found that the contents of flavonoids,VC and antioxidant properties were significantly changed with the increase of light,the increase of storage temperature and the time,and the nutrient content decreased gradually,indicating that the storage temperature And the impact of light on the quality of composite drinks.Low temperature and light storage of the beverage is not only unique flavor,but also has a wealth of nutrition and strong antioxidant properties.