Analysis Of Nutrient Composition Of Different Jiangshui And Development Of Celery Jiangshui Beverage

In recent years,the fermented vegetable industry has developed rapidly and the output has been greatly improved.But at present,there are few studies on Jiangshui at home and abroad.And under the traditional manufacturing conditions,the taste of Jiangshui of vegetables is single,and it is difficult to make a better market promotion because of the unstable quality of the finished product.In this experiment,four kinds of vegetable of Jiangshui?celery,wild vegetable,cabbage and cabbage?were used as raw materials to analyze and compare the water energy of different vegetables.The best quality of celery water was screened out,and the optimization of the formula and technology of Jiangshui beverage was studied.It provides theoretical and technical basis for the development of Jiangshui beverage.The main results obtained are as follows:1)The physical and chemical indexes?PH,minimum soluble solid,total acid?,nutritional components?VC,amino acids,carotenoids,etc.?and antioxidant activity?flavonoids,DPPH clearance rate,hydroxyl clearance rate and reducibility?were measured and evaluated by principal component analysis?PCA?by measuring the physical and chemical indexes of four kinds of vegetables of Jiangshui.The results showed that the content of celery Jiangshui in VC,VB₂ and carotenoid content was higher than the other three kinds of vegetables of Jiangshui,especially carotenoids were several times higher than that of other vegetables.The reason may be that the carotenoid content of celery itself is higher,the conversion rate of water is higher,and the four kinds of vegetables are water.The difference of amino acid content is small.In the functional determination,the DPPH scavenging rate,hydroxyl clearance rate and reducibility of celery water are also far superior to other vegetable sizes,and the antioxidant capacity is stronger.After the principal component analysis of four kinds of cabbage,a comprehensive evaluation model Z:Z=0.549Z₁+0.283Z₂+0.167Z₃ was constructed for various pulp and water vegetables,and the main component scores of different vegetable sizes were obtained according to the linear combination.The comprehensive scoring order of different vegetable pulp water is:No.1>4>3>2,that is,the comprehensive score of celery pulp water is higher,and the nutrition and oxidation resistance are better.?2?by means of GC-MS analysis,the kinds and quantities of volatile components in four kinds of vegetables,celery,wild vegetables,cabbage and Chinese cabbage,were determined.It was found that there were 30 volatile components in celery water,and there were more than three kinds of volatile components,especially alcohols,the main volatiles were acids,and the difference of the aroma components of the four kinds of vegetables was relatively significant.The differences of organic acids in four kinds of vegetables?celery,wild vegetables,cabbage,Chinese cabbage?were analyzed by HPLC.?3?through single factor test and orthogonal test,it was found that the main and secondary factors affecting the sensory evaluation of celery water beverage were the addition of celery water,sugar content,honey and concentrated pear juice.The best formula of celery water beverage is:the addition of water is 30%,the amount of honey is 2%,the content of pear juice is 1.5%,and the amount of sucrose is 3%.The celery water beverage made from the above formula can obtain the product with unique flavor,strong taste,celery flavor and whole taste.