Effect Of Different Drying Methods On Quality Of Myrtle Fruit Powder And Functional Products Development

Rhodomyrtus tomentosa is a shrubs plant growing in the South,most of them are distributed in places like Guangdong,Guangxi,Hunan and Guizhou.Other countries,such as Malaysia and Philippines are also distributions.Myrtle could be used in medicine include roots,stems,leaves and fruits,which is a wild resource mostly.In order to provide data support for the myrtle powder processing and application,different drying pattern of myrtle fruits were used in this study,researched the physical properties and nutrient content changed of myrtle ultrafine powder.In addition,the extraction technology of active polysaccharide also be researched,the optimum technological parameters of polysaccharide extraction were obtained in the end.On this basis preliminary explored the development of functional products of myrtle,the purpose is to provide reference for the research and development of deep processing products of myrtle.The main research results as follows:1.The cooking and sun drying(abbreviated to CSD),fresh hot air drying(abbreviated to FHD),fresh freeze-drying(abbreviated to FFD),cooking and hot air drying(abbreviated to CHD)and cooking and freeze drying(abbreviated to CFD)pattern were carried out on the fruit of myrtle.Measured the change in physical properties and nutrient content of myrtle ultrafine powder.The results showed that,FHD powder had the best fluidity,the worst was CFD,but the CFD powder had a smallest density pine,it means that the CFD powder is lighter and has better filling property then others.FHD and FFD powder absorb water more quickly,they have a short wetting and sinking time.The water holding capacity of FHD and CDD powder were better than others,the worst was CSD powder.In terms of nutrient content,the biggest loss was CSD drying pattern,freeze-drying pattern keeps the nutrients well.Anthocyanin maintained content would be higher when Steam cooking before drying treatment.By the comparison,CFD powder is more suitable for extraction and processing.2.Extraction of myrtle polysaccharide by ultrasound cell breaking technology and water bath extraction,single factor experiments were carried out on ratio of material to liquid,ultrasonic power,ultrasonic crushing time,extraction temperature and extraction time,determine the level range of factors,then combined with orthogonal experiment to further optimize the extraction process.The results showed that,the extraction efficiency of polysaccharides was the highest when the ratio of material to liquid was 1:125,the ultrasonic power was 960 W,the ultrasonic breaking time was 3 minutes,the extraction temperature was 70? and the extraction time was 50 minutes.3.Studied on the technology of myrtle polysaccharide plant beverage Combination of single factor and orthogonal experiment,sensory evaluation as a criterion,the ratio of myrtle plant beverage was obtained in this study: The addition of myrtle concentrate juice was 40%,fructooligosaccharide was 8%,and citric acid was 0.02%.The antioxidant activity of the beverage was also determined,The results show that myrtle plant beverage has good scavenging ability to DPPH free radicals,hydroxyl free radicals and superoxide anion free radicals,which showed that it has certain antioxidant function.