The Development Of Choerospondias Axillaris Gel Soft Suger And Plant Design

Choerospondias axillaris fruit is rich in nutrients and has good processability,is a healthful wild fruit,and it is often used as a high quality raw material for food processing industry.At present,on the development and utilization of domestic choerospondias axillaris resources,focuses are mainly put on the processing of flesh,while the fruit peel with biologically active ingredients were often discarded as industrial waste in the processing.This not only caused waste of resources,but also polluted the environment.In order to explore the potential of choerospondias axillaris resources,based on the analysis of the nutritional components of choerospondias axillaris pulp and peel,the pulp and peel of choerospondias axillaris were used as the main raw materials for the development of choerospondias axillaris gel soft suger products in this paper.The effects of raw materials such as malt syrup,sucrose,gelatin and choerospondias axillaris peel on the texture and sensory quality of gel soft suger were investigated,then,the best formulas for the two products of choerospondias axillaris gel soft suger and high dietary fiber choerospondias axillaris gel soft suger were obtained.This paper will provide some technical support for the comprehensive development of choerospondias axillaris resources and the high value utilization of choerospondias axillaris peel.The main research results of this paper are as follows:1.Nutritional analysis of fruit pulp and peel of choerospondias axillaris.The results of nutritional analysis of fruit pulp and peel of choerospondias axillaris were shown as follows: Protein,fat,total sugar,dietary fiber,tannin,total acid,polyphenol and vitamin C were found in the contents of choerospondias axillaris pulp,the contents were 1.36?0.41?12.32?3.40?0.78?5.22?3.40 and 0.53 g/100 g,respectively,The contents for the choerospondias axillaris peel were 0.91?0.83?14.97?14.50?4.79?2.73?5.0 and 0.62 g/100 g,respectively.In addition,the contents of minerals in the pulp and peel were measured,and the contents of mineral elements Fe,Ca,Mg,Cu,Mn,Zn,K,P and Se were 3.7,210,151,< 2,< 2,< 2,2930,176 and < 2 ?g/kg respectively in the pulp,the contents of the choerospondias axillaris peel were 6.8?43?145?<2.0?<2.0?<2.0?3360?192?<2.0 ?g/kg,respectively.Therefore,we could make use of the nutritive materials such as dietary fiber which are rich in the choerospondias axillaris peel,and develop nutritious food with high dietary fiber.2.The development of choerospondias axillaris gel soft sugar.The effects of three factors,including the amount of pulp,the amount of gelatin,the ratio of malt syrup to sucrose,on the texture and sensory quality of the gel soft sugar were investigated by single-factor experiments.The suitable ratio of malt syrup to sucrose,and the additive amount ranges of flesh and gelatin were obtained.The results showed that the hardness,chewiness and elasticity of the gel soft sugar increase with the addition of flesh,gelatin and sucrose,while the stickiness decrease with it.The formulations were optimized by orthogonal test based on the texture properties of gel soft sugar.The orthogonal experimental results show the degree of each factors on the hardness of gel soft sugar is as follows: choerospondias axillaris pulp > gelatin > syrup: sucrose;on the elastic is as follows,syrup: sucrose > choerospondias axillaris pulp > gelatin;and on the viscosity and mastication is as follows,gelatin > choerospondias axillaris pulp > syrup: sucrose.The optimum formulation of the gel soft sugar is as follows: syrup: sucrose=1:1.2,the concentrations of flesh and gelatin were 16% and 10%,respectively.The obtained product has good taste and flavor.The hardness,stickiness,elasticity and chewiness of product are 728.912,-12.782,0.943 and 479.469,respectively.3.The development of high dietary fiber choerospondias axillaris gel sugar.The peel of choerospondias axillaris,a byproduct of flesh processing,was used as a source of dietary fiber to develop high dietary fiber choerospondias axillaris gel sugar.Based on the preparation of choerospondias axillaris gel sugar,orthogonal experiments were used to optimize the formulations of high dietary fiber gel sugar.It shows that the hardness,chewiness and elasticity of the gel soft sugar increase with the addition of skin,gelatin and sucrose.The stickiness increase with the addition of peel,and decrease with the addition of gelatin and sucrose.The optimum formulation of high dietary fiber gel sugar is as follows: the ratio of syrup to sucrose=1:1,the concentrations of flesh,gelatin and the skin of south sour jujubes were 16%,12%,and 3.5%,respectively.The total dietary fiber content of product is 6.2%,which meets requirement of high dietary fiber food in GB 28050-2011.4.The design of the 600 t high dietary fiber choerospondias axillaris gel soft suger factory.The production plan,equipment selection,raw materials and cost of the gel soft suger production line were analyzed and demonstrated,the floor plan and process flow chart of the factory are drawn.Through the analysis of the technical economy,the annual production cost of the factory was 10.57 million yuan,and the annual profit was 4.43 million yuan,and the profit margin was 41.9%.