Optimization Of Processing Technology Of Chewing Tablets Contained Kiwifruit And Okra

Kiwifruit(Actinidia Chinensis)and okra(Abelmoschus esculentus L.)have high value of nutrition and health care.With the increase of planting area,it was urgent to develop deeply processed products.It is of practical significance for the rational utilization of kiwifruit and okra to develop the products of them,not only can the functional active ingredients in the product be preserved well,but also new flavor and taste can be developed.In this study,the effects of different drying methods on the quality and activity of kiwifruit and okra were studied,respectively the powder drying technology,granulation technology and formula of kiwifruit okra chewing tablets were optimized by using Jinshi kiwifruit and Taiwan Wufu okr as raw materials,to expand the application of kiwifruit and okra in food of fruits and vegetables.The main results are as follows:(1)The changes of physical indexes of kiwifruit and okra with different drying methods indicate that: the drying rates of hot air drying and vacuum drying vary with the change of temperature,the higher the temperature,the faster the water content decreases;the drying rate of microwave drying varies with the change of power,the higher the power,the faster the drying rate is.The highest drying efficiency among four different drying methods is microwave drying,there is a lot of loss in appearance color and flavor,the lowest efficiency is freeze drying,there is almost no loss of color and flavor of kiwifruit and okra;the changes of active components in kiwifruit and okra with different drying methods showed that: when the moisture content of kiwifruit and yellow okra is about 10%,there was no significant distinction among active components with different duration for freeze drying,the content of active components in kiwifruit and okra varies with the change of temperature or power for hot air drying,vacuum drying and microwave drying;through the comprehensive evaluation and analysis of principal components,combined with the requirements of subsequent processing technology for the color and flavor of raw materials,the results can be obtained that the best drying method for kiwifruit and okra is freeze drying for 54 hours.(2)Through single factor orthogonal experiment,the best formula combination is 20%(w/w)xylitol,14%(w/w)maltodextrin,15%(w/w)soluble starch and 1.6%(w/w)magnesium stearate,after processing chewable tablets with this formula,the score of sensory evaluation was highest(87.05 points).(3)Through the optimization experiment of granulation process,it can be obtained that the optimum granulation conditions are 70? and 80 min.(4)The results of masticatory tablets were as follows: protein content was 8.32 ±0.85 g / kg,fat content was 5.71 ±0.42 g / kg,carbohydrate content was 21.53 ±0.94 g / kg,and protein content was 8.32 ±0.85 g / kg.Total phenol content was 12.28 ±0.56 mg GAE/g DW,total flavonoids content was 2.87±0.29 mg RE/g DW,total procyanidins content 2.35 ±0.04 mg CE/g DW,Vc content was 100.03 ±3.22 mg/100 g DW.The IC50 value of ABTS and DPPH of chewable tablets were 10.37 ±0.84 mg DW/ml and 12.97 ±0.57 mg DW/ml,respectively.The IC50 value of ?-glucosidase was 4.21 ±0.03 mg DW/ml,IC50 value of ?-amylase was 38.95 ±2.38 mg DW/ml.In addition,after optimization of the process,the hardness,friability and chewiness of the chewable tablets were good,and the microbiological indexes were in accordance with the national standard.