Development Of Astragalus Chestnut Drinks And Its In Vitro Antioxidant Resistance

China is one of the largest main chestnut producing areas in the world,with the chestnut output in Hubei,Hebei and Shandong accounting for about half of China's total output.At present,the current chestnut output and chestnut processing supply and demand products are unbalanced,and the research and development of chestnut processing products,especially new products,is urgently needed.In this study,chestnut was mixed with water,added color protection,degraded starch by?amylase;Astragalus extract was prepared by hot water;Astragalus extract,granulated sugar and stabilizer were added to the cooked solution,and chestnut Astragalus drinks were prepared by homogenization,filling and sterilization.It explored the antioxidant properties of beverage products,determined the quality index of the product,formulated the product standard,and designed the product packaging.The main research contents are as follows:(1)Optimization of the preparation process of chestnut enzyme solution:with browning as the judgment criterion,and on the basis of univariate experiment,the best color color matching conditions of chestnut slurry were determined by orthogonal experiments as citric acid added as 0.1%and Vc 0.03%,EDTA-2Na 0.02%.Through one-factor and orthogonal experiments,the optimal enzymatic hydrolysis conditions were determined by measuring the centrifugal precipitation rate:the optimal enzymatic hydrolysis temperature is 55?,and the enzymatic hydrolysis time is 70 min,and the enzyme adds 7 U/g,material water ratio of 1?7.When Mengshan was used,the optimal enzymatic hydrolysis condition of chestnut pulp was the enzymatic hydrolysis temperature of 55?,and the enzymatic hydrolysis time was 70min,with 5 U/g,material water ratio of 1?7.After enzymatic hydrolysis,the reduced sugar content and soluble solid content of chestnut plasma increased,and the starch content decreased.Under the microstate,the particle size became smaller,the number decreased,the viscosity and centrifugal precipitation rate decreased,and the stability increased.(2)Preparation process of Astragalus extract:taking the content of active substances in the extract as the judgment standard,and on the basis of univariate experiments,the best extraction process conditions are determined by orthogonal experiments:the extraction time is182 min,extraction temperature is 87?,and the material to water ratio is 1?16.The extracted Astragalus extract was concentrated to 1/3 of the volume and the crude polysaccharide content was 6.54 mg/m L,total flavonoids 21 mg/100 m L,total saponin 2.6mg/m L.(3)Development of Astragalus chestnut drinks:with the judgment criteria of centrifugal precipitation rate,the optimal compound stabilizer solution was determined by one-factor and orthogonal experiments:with the sensory evaluation,the judgment standard was 5%,the optimal stabilizer compound solution was 0.15%CMC-Na,0.04%sucrose fatty acid ester and 0.04%sodium hexadyl phosphate.In case of Mengshan,the optimal stabilization combination was 0.15%CMC-Na addition,0.05%sucrose fatty acid ester and 0.04%sodium hexadecphosphate.Using sensory evaluation as the judgment criterion,the amount of Astragalus extract was 6%,both drinks of granulated sugar added 6%;the homogenization pressure of 30 MPa,was the best;sterilization conditions were 100?for 15 min.The prepared astragalus chestnut drinks are in uniform and s Tablestate,milky yellow,coordinated aroma,rich taste,and moderate sweet and sour.(4)Influence of processing process on stability:After cooking pulp,mesh aggregation occurs between particles,with adhesion,no obvious boundary,smaller gap,higher viscosity and centrifugal precipitation rate,and decreased stability.After homogenization,the particle size is basically the same,with uniform distribution,the viscosity and centrifugal precipitation rate decreased,and the stability was increased.After the sterilization of chestnut Astragalus drinks,the gap began to appear in the middle of the particles in the microstate,and the beverage appeared in the gel state,the viscosity and centrifugal precipitation rate increased,and the stability decreased.(5)In vitro antioxidant capacity of Astragalus chestnut drinks was evaluated through different evaluation systems.The results show that the total antioxidant capacity and·OH clearance ability:Chinese chestnut Astragalus drink>chestnut Astragalus drink>Vc positive control,iron ion reduction ability:Vc positive control>chestnut Astragalus drink>with build chestnut,DPPH and·O₂^-clearance ability:chestnut Astragalus drink>chestnut drink>Vc positive control.(6)Preparation of beverage standards and outer packaging design:based on the quality index of chestnut Astragalus beverage,chestnut Astragalus beverage product standards are formulated,and the outer packaging is designed for the beverage.