Study On The Processing Technology Of A Series Of Seabuckthorn Pumace

Seabuckthorn is mainly used in the production of fruit juice,and a large number of fruit residues produced during juice pressing are discarded as processing waste,and their utilization rate is low.At the same time,nutrients in fruit residues are also lost.It is reported that nearly one million tons of seabuckthorn fruit residue are obtained after the production of seabuckthorn products in China every year.If it can not be comprehensively utilized,it will cause waste of resources,environmental pollution and other effects.Therefore,the full utilization of seabuckthorn fruit residue has become a new research hotspot.At present,the development and utilization of seabuckthorn pomace mainly focus on the extraction and purification of Flavonoids from seabuckthorn pomace,while the development of seabuckthorn pomace products is relatively small.Therefore,this study used Seabuckthorn pomace as auxiliary raw materials to prepare Seabuckthorn pomace biscuits,yogurt,enzymes series products,promote the deep utilization of seabuckthorn pomace resources,and improve the added value of seabuckthorn food.At the same time,through sensory evaluation,antioxidant properties and other product nutrition,sensory index analysis,determine the preparation process of seabuckthorn fruit residue food,in order to obtain seabuckthorn fruit residue series products with good taste,rich nutrition and rich biological activity.In summary,the following conclusions are drawn:(1)By measuring the sensory indexes,texture characteristics and antioxidant capacity of biscuits under different parameters,and the influence of each parameter on biscuit characteristics,i.e.adjusting the amount of seabuckthorn pomace powder properly to improve the sensory acceptability and antioxidant capacity of seabuckthorn pomace biscuits,the optimum technological parameters of seabuckthorn pomace biscuits were determined as follows: seabuckthorn.The sensory score of the total response value of 3.68% slag powder addition was the best,which was 39.08.(2)Through single factor experiments,the effects of different processing parameters on the comprehensive taste of seabuckthorn fruit residue yoghurt were determined.It was found that the sensory acceptability of seabuckthorn fruit residue yoghurt could be improved by properly increasing fermentation time,the amount of seabuckthorn fruit residue powder and sugar.The optimum technological parameters of seabuckthorn fruit dregs yoghurt were determined by response surface methodology(RSM).The optimum technological parameters were as follows: 2% Seabuckthorn dregs powder,6% sugar,4 h fermentation time and 93% total sensory score of response value.By measuring the texture characteristics,acidity,water holding capacity and antioxidant capacity of seabuckthorn fruit residue yoghurt,it was found that the addition of seabuckthorn fruit residue increased to a certain extent,the hardness and consistency of yoghurt decreased,cohesion and glue viscosity increased,acidity and pH changed little,water holding capacity decreased,but did not change much;DPPH * scavenging of yoghurt The rate,ABTS + scavenging rate and total reducing power increased.(3)By determining the enzymatic hydrolysis rate and soluble solids content of seabuckthorn pomace,the enzymatic addition of compound enzymes was determined to be 2% and the enzymatic hydrolysis time was 3 h.Using Seabuckthorn residue enzymatic hydrolysate as fermentation substrate,the optimum yeast inoculation rate was 0.15% and fermentation time was 16 h by determining the yeast quantity and protease activity in fermentation broth.Using the fermentation broth as fermentation substrate,Lactobacillus casei was inoculated for fermentation.By measuring the number of yeasts and Lactobacillus casei,the optimum inoculation amount of Lactobacillus casei was determined to be 0.5% and the fermentation time was 20 hours.The fermentation broth prepared under the above optimum conditions was freeze-dried in vacuum to produce Seabuckthorn powdered enzymes.It was found that the color of seabuckthorn pomace enzymes was uniform and lustrous,with the unique fruit aroma of seabuckthorn fruit,pure and persistent acidity,no stimulation,loose and no caking,and had better sensory acceptability.Through the determination of protease activity,superoxide dismutase(SOD)activity,lipase activity,antioxidant activity and other indicators,it was found that the protease activity,SOD activity and lipase activity were higher than those of other pomace enzymes,and had higher antioxidant activity.In this study,the fermentation technology of seabuckthorn fruit residue yoghurt and the key factors affecting its texture and sensory quality were clarified.The nutritional value,safety and storage stability of seabuckthorn fruit residue yoghurt were discussed,which provided part of the research basis for solving the technical and safety problems of seabuckthorn fruit residue yoghurt and determined the storage characteristics of seabuckthorn fruit residue yoghurt.The industrialization promotion of seabuckthorn fruit residue yoghurt provides some theoretical basis.