Preparation Of Actinidia Eriantha Benth 'White' And 'Hayward' Kiwi Compound Chewable Tablets

'White' is a new variety of Actinidia eriantha Benth bred by Chinese from its wild resources.It is rich in nutrients.And the content of Vc is up to 700-1200mg/100g.It also contains various minerals,dietary fibers and other nutrients needed by the body.However,the fruit of'White' is small,low yield,poor productivity,low sugar content,sour and astringent taste and not suitable for fresh food.'Hayward' kiwifruit has high yield,large cultivation area and good storage resistance.Post-ripening'Hayward'has high soluble solids content,sweet and sour taste and is popular with consumers.However,the Vc content of'Hayward'is only equal to about a fifth of'White'.Utilizing the nutritive characteristics of'White'with high Vc content and the characteristics of high soluble solids content in post-ripening'Hayward',the development of'White'and'Hayward'compound chewable tablets with high nutrition and high added value will plays a positive role in meeting people's nutritional needs for Vc and the development of kiwifruit industry.This study mainly explores the changes of nutrient quality after harvest of 'White'.Based on the single factor experiment,response surface methodology is used to optimize different methods and formulations.The effects of various factors on Vc and hardness of compound chewable tablets are explored.The in vitro antioxidant activity,various physical and chemical indexes of compound chewable tablets are evaluated.The main results and conclusions were summarized as follows.1.Main quality changes of'White'after harvest:When it was stored at 0?,the content of Vc increased first and then decreased during storage.The content of Vc reached 728.42mg/100g at the beginning of picking,then reached to the peak value of 910.08mg/100g and decreased to 779.14mg/100g on the 56th day.The total phenol content maintained a steady rise,reaching 403mg/100g on the 56th day.The content of soluble solids increased slowly,but change was not significant.The content of soluble solids reached 12.56%on the 56th day.Its hardness was 4.02kg/cm2 at the beginning of harvesting,and slowly declined at the later stage,with 2.33kg/cm2 on the 56th day.The content of titratable acid was increased at first,then decreased slowly and increased again.The content of titratable acid was 1.19%at the beginning of harvesting,then reached to the peak value of 1.4%and was 1.29%on the 56th day.The results showed that the content of Vc in'White'was high,but the content of soluble solids was low,sugar-acid ratio was low and was not suitable for fresh food.2.Processing technology of chewable tablets:When 0.01%tea polyphenols+0.04%phytic acid was added as natural antioxidant after the beating of 'White',the preservation rate of Vc in fruit powder increased by 28.89%.By the optimization of response surface,the best granulation technology was obtained as follows:drying temperature at 40?,the first drying time was 90 minutes and the second drying time was 90 minutes.3.Formulation of'White'and'Hayward'kiwifruit chewable tablets:Response surface methodology was used to optimize the optimum prescription of'White':'Hayward'kiwifruit=1:1,xylitol 20%,microcrystalline cellulose(MCC)19%,resistant starch 19%,magnesium stearate 1%and talc 1%,polyvinylpyrrolidone K30 concentration 10%.4.Basic physicochemical indexes and antioxidant activity of compound chewable tablets in vitro:the total phenol content is 383mg/100g;the ascorbic acid content is 561.45mg/100g and the total Vc content is 886.82mg/100g,the total Vc content and reduced Vc loss ranged from 200-300mg/100g;the content of titratable acid was 2.89%;the content of water was 3.7%;the average weight of tablets was 0.44g;the average hardness was 6.25kg/cm2 and the score of comprehensive sensory was 86.9.Compound chewable tablets have strong antioxidant activity in vitro,the scavenging rate of·O2,FRAP and DPPH·are 35.68%,127.48mmol/L and 80.34%,respectively.In summary,the best formulation of'White'and'Hayward'kiwifruit chewable tablets is'White',:'Hayward'kiwifruit powder = 1:1,xylitol 20%,microcrystalline cellulose(MCC)19%,resistant starch 19%,magnesium stearate 1%and talc 1%,polyvinylpyrrolidone K30 concentration 10%.The optimum process is as follows:0.01%tea polyphenols+0.04%phytic acid was added as natural antioxidant after the beating of'White'.Dry granulation and drying temperature of 40?,the first drying time is 90 minutes and the second drying time is 90 minutes.