Study On Nutritional Function Characteristics Of Rose And Its Application For Reprocessing Hurood

In this study,five kinds of rose from different origins(Dali,Honghe,Kunming,Pingyin and Baotou)were prepared to investigate nutrients,bioactive substances and antioxidant properties.According to the comprehensive index,the best rose was applied to the development of rose processed Hurood.In addition,The formulation and emulsifying conditions of rose processed Hurood were optimized,the quality characteristics of rose processed Hurood were assayed and storage period of it was studied.The results were as follows.(1)The moisture,protein,fat and ash content of 5 different rose origins were83.67±0.74%,8.16±0.47%,2.53±0.05%and 3.62±0.30%,respectively.There were 16amino acids in rose,the total amino acid content was 7.75±0.18%.18～23 fatty acids were detected in rose.The results of nutrient analysis showed that rose produced in Dali was better.(2)The contents of polysaccharides,polyphenols,flavonoids and anthocyanins in Dali were 6.02±0.01%,182.96±1.48 mg/g,9.68±0.05%and 21.09±0.00 mg/g.The results of bioactive components analysis showed that rose produced in Dali was better.(3)The results showed that Dali had the highest DPPH·,·OH,ABTS~+·,and iron reducing power among the five rose growing origins.The DPPH·,·OH,ABTS~+·,and iron reducing power were 79.39±0.19%,75.10±0.06%,46.47±1.11%,and 0.62±0.01,The results of antioxidant activity analysis showed that rose produced in Dali was better.(4)Dali rose was selected to develop rose processed Hurood.The best formula was55%Hurood,4%rose,2.5%emulsifier and 4%butter,The hardness of the product was1397±23.34 g,the elasticity was 0.54±0.02,and the sensory score was 95±0.27.On the basis of formula optimization,the emulsification conditions were optimized.The optimal emulsification conditions were as follows:emulsification temperature was 85℃,emulsification time was 8 min,and stirring speed was 1500 r/min,The hardness of the product was 1417±36.14 g,the elasticity was 0.54±0.02,and the sensory score was 96±0.17.(5)The moisture content,protein content,fat content and ash content of rose processed Hurood were 60.38±0.37%,20.61±0.11%,14.87±0.23%and 2.21±0.04%,respectively.The scavenging rates of DPPH·,·OH,ABTS~+·and iron were 88.36±0.37%,41.73±0.20%,58.43±0.12%and 0.97±0.01 respectively.The product can be refrigerated for 14 d at 4℃.