Study On Processing Technology And Stability Of Pure Chestnut Beverage In Turbid Juice

Chestnuts have a large amount of starch,so most of the beverages they produce have precipitation and stratification.This paper breaks through the conventional enzyme de-starch to reduce precipitation,that is,without adding amylase to enzymatically dissolve starch to reduce the occurrence of precipitation,but to use a certain proportion of stabilizer formula to increase the system viscosity,thereby reducing precipitation and retaining starch nutrients.In this paper,through single factor test,orthogonal test,response surface analysis,sensory evaluation and other methods,the main research on the process recipe of reducing beverage sedimentation,the effect of raw material pretreatment on the quality of pure chestnut beverage of turbid juice and the analysis of rheological properties To investigate the storage stability of turbid pure chestnut beverage in a short time.The main results are as follows:1.Turbid juice pure chestnut beverage process: using fresh chestnut,hot-boiled shelling,crushing,color protection,refining,filtration,blending,boiling,homogenization,filling,sterilization process to produce turbid juice Pure chestnut drink,The homogenization condition is 70~80°C,the first homogenization is 20~25MPa,the second homogenization is 25~36MPa,homogenization twice;the sterilization is autoclaved,the condition is 115°C,sterilization 15 min.2.Turbid pure chestnut beverage color protection agent and stabilizer formula optimization: the test uses single factor test,orthogonal test and response surface analysis,Using Design-Expert software,Origin85 analysis,the best colorant formulation was 0.025% EDTA-2Na + 0.02% ascorbic acid + 0.1% citric acid;The compound stabilizer formula is: 0.2% xanthan gum + 0.15% carrageenan + 0.25% CMC;the amount of white sugar added is 7.5%.3.Effect of raw material pretreatment on beverage quality: Quality analysis of beverages made from ripened chestnuts and unripe chestnuts,the total sugar,total acid and Vc content of the turbid juice pure chestnut beverage prepared by the unripe chestnut are higher than that of the ripened chestnut,the centrifugal precipitation rate and suspension stability are reversed.Therefore,the quality of the beverage obtained by not pretreating the raw material is better.4.Analysis of short-term storage stability of pure chestnut beverage in turbid juice: During the short storage time of 50 d,in terms of beverage suspension stability,the storage at room temperature is about 1.09 times that of refrigerated storage,and the centrifugal sedimentation rate is about 1.24 times.During the storage period of 50 days,the particle size of the chestnut particles in the beverage increased by about 0.5 times in the refrigerated condition,and the storage condition at room temperature increased by about 1 time.5.Determination of beverage rheological properties: When the temperature was raised from 4 °C to 40 °C,the apparent viscosity of the pure juice chestnut drink decreased from 1.1 Pa.s to 0.45 Pa.s,indicating that the pure chestnut drink of the turbid juice was not sensitive to temperature.During the storage time of 50 days,the viscosity varied from 0.7 Pa.s to 4.5 Pa.s,the viscous was 0 Pa~1.2 Pa,and the elasticity had fluctuations of 0 Pa~5 Pa.The range of various indicators,refrigerated storage is about 1.5 to 2 times the range of storage at room temperature,indicating that the pure chestnut beverage system of turbid juice is stable and has good storage stability.