Studies On Processing Technology And Characteristics Of Wild Lycium Ruthenicum Murray Beverage

The Qinghai wild Lycium ruthenicum Murray as the main raw material,the analysis of the main components of two varieties(wild Lycium ruthenicum Murray and planting Lycium ruthenicum Murray)species were extracted on the isolation and identification of wild black fruit Chinese wolfberry beverage processing technology,the establishment of Lycium ruthenicum Murray beverage during storage and dynamics model.Analysis of the anthocyanin content of the beverage during storage,color value a*,color correlation sensory evaluation of three indicators.Study on wild Lycium ruthenicum Murray and planting of Lycium ruthenicum Murray were conducted and results show that the wild and planting of Lycium ruthenicum Murray were separated in 11 kinds of substances,which identified 4 kinds of anthocyanin were Delphinium-3-o-rutinoside-5-o-glucoside,Delphinidin-3-o-rutinoside,Petunidin-3,5-glucosi de,Petunidin-3,5-glucoside.The soluble solids yield and anthocyanin yield as the main index,based on single factor experiment through the response surface design to optimize the preparation process of juice to solid-liquid ratio 1:38,temperature 38,time 4h.The anthocyanin content,value of chromatism,color sensory score as the index,the study of tea polyphenols,tannic acid,VC,citric acid with different amount of color,the best color formula for 2%citric acid,0.05%tannic acid,0.03%tea polyphenols.The sensory quality as the index,through single factor and orthogonal test,the optimum formula of beverage for Lycium ruthenicum Murray juice 30%,sugar 7%,CMC-Na0.1%;According to the effect of thermal sterilization and the thermal stability of anthocyanin,the reasonable sterilization condition of Lycium ruthenicum Murray beverage was determined to be 135 C,3s.The anthocyanin content,a*color value,color sensory score as the quality indicators of the change rule in the process of storage,results showed that the anthocyanin content of25 ??35??45??55 ? changes were followed the first-order reaction.By establishing the color value a*,sensory score and anthocyanin content regression equation at different storage temperatures of 25??35??45??55? and so on,the linear relationship between the three indexes was determined,and the linear relationship was well fitted?At 25??35??45? very significant correlation between anthocyanin content,a*and color sensory score,while in the 55? in the storage conditions,the significant correlation between anthocyanin content and anthocyanin content,a*and color sensory score,significant correlation between a*and color sensory score.Based on the study of the storage period of anthocyanin content as the quality index,the storage life model of wild Lycium ruthenicum Murray beverage under constant temperature conditions was established ln ?=8758.0187/T-23.886.