Development Of Hanfu Apple And Berries Compound Nutritional Juice

China's apple resources are abundant,but deep processing and product development are still in a backward stage.Most of the market juice products are clarified juice and concentrated juice,while nutrient-rich turbid juice is rare;raspberry and blueberry are soft and juicy,rich in functional compounds such as polyphenols,and has the functions of scavenging free radicals,antioxidation,anti-cancer,lowering serum cholesterol,preventing cardiovascular and cerebrovascular diseases,protecting the liver.Processing raspberries and blueberries into turbid and compound juice can not only solve their storage problem,increase the flavor of compound juice,but also make fully use of their nutrient.Acanthopanax Sessiliflorum has good nutritional and medicinal value.It has multiple active ingredients and has a huge potential market as a new resource food.However,the beverage made of Acanthopanax Sessiliflorum is rare due to its bitter taste.Compounding Acanthopanax Sessiliflorum juice with other juices can not only hide the bitter taste and enriches the flavor of the drink,but also improve the processing level of this resource and creat greater economic value.In this research,Hanfu apples and three kinds of small berries(raspberry,blueberry and Acanthopanax Sessiliflorum)were used as raw materials to produce compound nutritional juice with appropriate taste,stable quality and strong antioxidation function.The main findings are as follows:1.Through the comprehensive results of sensory evaluation,determination of phenolic substance and free radical scavenging activity,the effects of apple juice and the above three small berry juices on the quality of compound juice were studied.The results showed that with the increase of addition of Hanfu apple,raspberry,blueberry and Acanthopanax Sessiliflorum juice,the sugar and acid content of the compound juice increased,the phenolic content and free radical scavenging activity increased first then downward.The appropriate addition range of Hanfu apple,raspberry,blueberry and Acanthopanax Sessiliflorum juice is 25%~35%,2.5%~7.5%,20%~30%,20%~30% repectively.2.Based on the single factor experiment,the response surface analysis method was used to optimize the raw material formula of the compound juice with the highest sensory evaluation score,DPPH? and ABTS+? and ?OH scavenging activities.The results showed that when the additions of Hanfu apple,raspberry,blueberry and Acanthopanax Sessiliflorum juice is 30%,5%,20%,20% repectively,the sensory evaluation score,DPPH? and ABTS+? and ?OH scavenging activities is up to 89.6667±2.0817,64.80%±0.0226,73.30%±0.0235,53.58%±0.0174 which reach 97.43%,96.52%,96.62%,and 95.67% of the prediction value.Correlation results showed that total phenolic,flavonoid and anthocyanin played important role in the antioxidant activity of the compound juice.Among them,the total phenolic was the most important factor followed by the flavonoids.3.The effects of different stabilizer types and additions,different sucrose additions,and heat sterilization process on the quality of compound juices were studied.The results showed that the taste and stability of the compound juice with 0.15% CMC-Na was better than that of other CMC-Na treatment groups and the different additions of xanthan gum and agar group,The sensory score of the compound juice with 9% sucrose was highest.After sterilization,the content of the phenolics and the radical scavenging activities decreased,especailly,the anthocyanin content,the DPPH? and ?OH scavenging activities decreased significantly(p>0.05).The results of the electronic tongue detecting showed that the sourness and bitterness were significantly reduced,and the overall flavor was improved after compounding,.4.After compounding,the content of total phenolic and flavonoid in the compound juice were significantly higher(p<0.05)than the Hanfu apple juice,raspberry juice and blueberry juice.The DPPH? scavenging activity of the compound juice was significantly higher than that of the Hanfu apple juice,raspberry juice and blueberry juice.The ABTS+? scavenging activities of the compound juice was significantly higher(p<0.05)than that of the Hanfu apple and blueberry juice.The ?OH scavenging activity was significantly higher(p<0.05)than that of Hanfu apple juice,blueberry juice and Acanthopanax Sessiliflorum juice.These results indicated that the compounding can increase the content of total phenol and flavonoid,the antioxidant activity of single juice to a certain extent.5.The results of the synergistic antioxidation test showed that there were synergistic antioxidation effects on ?OH scavenging activity but no synergistic effect on ABTS+? removal among the phenolics of the four juices.Besides,there were synergistic effect on DPPH? scavenging activity between the phenolics of Hanfu apple and blueberry juices,blueberry and Acanthopanax Sessiliflorum juice.As for the synergistic effect beween total phenols and other substance in compsite juice,there was synergistic effect on ?OH clearance between total phenols and vitammin C,however,there was no synergistic effect between total phenols and sucrose,total phenols and stabilizer CMC-Na.