Effects Of Key Processing Technology On Active Substances And Quality Of Tamarind Turbid Juice

In this study,Tamarindus indica L.was used as the experimental material to study the changes of sensory quality and active substances in key processes such as extraction,high-pressure homogenization and pasteurization in the processing of tamarind turbid juice Effects of different unit operations on the structure and composition of polysaccharides and phenols in tamarind turbid juice.The main results are as follows:1.The extraction process of tamarind pulp was optimized by response surface methodology,and the antioxidant activity of the extract was analyzed.The results show that the OH · scavenging ability of tamarind extract is greater than 190 mg Vc/100 m L,the best extraction process is extraction time 51 min,material-liquid ratio 1: 10.9,cellulase addition amount 123.92 U/g The extraction rate of tamarind pulp polysaccharide is 12.66%,the raw material utilization rate is 88.24%,the total phenol extraction rate is 4.79‰,and the flavonoid extraction rate is 4.38‰.2.The effects of homogenization pressure,feed temperature and number of homogenizations on the stability and antioxidant activity of tamarind juice were studied.The results show that the particle size of turbid juice decreases with increasing homogenization pressure(0-25MPa),feed temperature(30-50?),and number of homogenizations(1-3 times)within a certain range.Appropriate homogenization pressure(0-15 MPa)can increase total phenol,flavonoid content,DPPH free radicals,and OH· scavenging capacity in cloudy juice.The increase of the feed temperature and the number of homogenizations resulted in a significant decrease in the total phenol,flavonoid content and ABTS free radical scavenging capacity in the cloudy juice.Orthogonal experiments showed that the optimal process conditions were a feed temperature of 50?,a homogenizing pressure of 25 MPa,and two homogenization times.Under these conditions,the turbid juice sedimentation rate The effects of homogenization pressure,feed temperature and homogenization times on the stability and antioxidant activity of tamarind turbid juice were studied.The results show that within a certain range,as the homogenization pressure(0-25 MPa),feed temperature(30-50?)and homogenization frequency(1-3 times)increase,the particle size of the turbid juice decreases and the stability increases.Appropriate homogenization pressure(0-15 MPa)can increase the total phenol,flavonoid content,DPPH free radicals and OH· scavenging ability in turbid juice.Orthogonal experiments showed that the optimal process conditions were: feed temperature50?,homogenization pressure 25 MPa,and homogenization times 2 times.Under this condition,the centrifugal sedimentation rate of turbid juice was 1.18%,and the turbidity of the supernatant was 435.50 NTU.3.The change rule of tamarind turbid juice flavor,active substance and microbial quantity during pasteurization was explored.The results show that when the p H of Tamarind turbid juice is 3.5,the heat treatment has little effect on the active substances,and it can ensure that the turbid juice has good sensory quality."High temperature and short time" can retain more active substances,aroma content and tamarind characteristic flavor,and help reduce the generation of cooking flavor.The binary logistic regression model shows that treatment at95? for 21 min can ensure that tamarind turbid juice is stored at 28? for 30 days without deterioration.4.The effects of sucrose and thickener on the sensory score and antioxidant active ingredients of tamarind turbid juice in the sterilization process were evaluated.The results show that the addition of sucrose significantly improves the tasting score of tamarind turbid juice.The addition of compound thickener can significantly reduce the centrifugal sedimentation rate of tamarind turbid juice and increase the turbidity of supernatant.The high concentration of xanthan gum and CMC(carboxymethyl cellulose)is beneficial to the retention of total phenol after sterilization of tamarind turbid juice.Through orthogonal experiments,the best formula was 6% sucrose,0.08% xanthan gum,0.06% carrageenan,and0.02% CMC.At this time,tamarind turbid juice had better sensory quality.5.The effects of extraction,homogenization and sterilization processes on the structure and composition of polysaccharides and phenols in tamarind turbid juice were studied.The results showed that there was no difference in the composition of polysaccharide functional groups in tamarind turbid juice after different unit operations.The composition of rhamnose,galacturonic acid,glucose,galactose,xylose and arabinose has a strong ability to remove ABTS free radicals(IC50 <3.50 mg / m L).The phenolic substances in the turbid juice are mainly composed of gallic acid,catechins,caffeic acid,dihydromyricetin,douglasin and myricetin.The extraction process and sterilization process have a significant effect on the monosaccharide composition,antioxidant activity and phenolic composition of polysaccharides in tamarind turbid juice(p <0.05).