Analysis Of Nutritious Components Of Plum Fruit And Research On Processing Technology Of Solid Beverage

Prunus humilis Bunge is a kind of wild fruit tree unique in China.Its fruit is rich in nutrition and high in calcium content,so it is known as"calcium fruit" and "green natural calcium source".Although the fruit is rich in nutrition and has high utilization value,it is not resistant to storage.When the fruit is 9 years old and picked,it will soften and rot at room temperature for 5 days,which will seriously affect the utilization value of the fruit.The fruit has a relatively low sugar content and a high content of organic acids and tannins.Therefore,it needs to be processed to taste sour and astringent when eaten directly.At the same time,the content of fructuary sugar is relatively low,and the content of phenolic acid and tannin is high,which leads to the sour taste of direct consumption,which needs to be processed later.In this study,the nutritive components,polyphenols types and in vitro antioxidant activity of polyphenols were determined from eucalyptus from desert research institute of shaanxi province.The drying method of fruit powder and the formula of solid beverage were determined,and a kind of solid beverage with bright color,mellow taste and rich flavor was developed by vacuum freeze-drying technology.The nutrient composition of the product was determined,the quality change during storage period was studied,the shelf life prediction model of Prunus humilis Bunge solid beverage was established by using the first-order kinetic equation of water activity,and the technical parameters were provided for the production of ollie solid beverage.The results are as follows:1.The content of water,soluble solids,total sugar,reducing sugar,total sugar,reducing sugar,organic acid,Vc,vitamin,protein,protein,protein,fiber,amino acids content is 237.14 mg/100g,Ca content is 140 mg/100g,Na content is 8.03 mg/100g,Fe content is 1.10 mg/100g,Cu content is 0.13 mg/100g,Mg content is 26.14 mg/100g,and Zn content is 0.15 mg/100g.2?Ou li fruit contains six kinds of polyphenols including gallic acid.The c ontent seque-nce was from high to low:chlorogenic acid>gallocate chingallate>caff eine>p-hydroxybenzoi cacid>procatechin>gallocatonic acid.The IC50 value of·O H is 72.65 ?g/mL,the IC50 value of DPPH·is 110.12 ?g/mL,and the IC50 valu e of ABTS·is 55.45 ?g/mL,The IC50 value of·OH is 66.92 ?g/mL,the IC50 v alue of DPPH·is 98.42 ?g/mL,the IC50 value of ABTS·is 49.87 g/mL,and th e total reducing force EC50 value is 30.13 g/mL.3?This experiment adopts two methods spray drying and vacuum freeze drying,European vivianlulu powder preparation for its nutrient composition,color difference,the physical properties(set powder rate,moisture content,bulk density,Angle of repose,solubility),microstructure,thermal stability,determination of red pigment and spectral scanning on the comparison to its quality,for beautiful,effect of vacuum freeze drying method to freeze drying conditions for:-40? precool 24 h,-80? freeze-drying of 48 h.Through single factor test and orthogonal test,the optimal formula was obtained as follows:adding 0.2%sucrose fattyacid ester,0.5%xanthan gum and 5%Arabic gum according to the mass of fruit puree.Under this condition,the powder collecting rate was 98%,the resting Angle was 40°,the stacking density was 0.33 g/mL,and the moisture content was 2.06%.4.03%of the total sugar content,organic acid content of 1.45%,Vc content of 14.01 mg/100g,0.52 g/100g protein,tota lamino acid content is 232.16 mg/100g,Ca content is 135.00 mg/100g,Crude polyphenol content 40.62 mg/g.The stability of the solid drink is the best,the quality of the solution is good.4?The physical and chemical indexes(stability,water content,solubility,water activity and color difference)were determined during the storage of solid beverage of oleracea officinalis According to the Arrhenius equation of water activity,Arrhenius curve and first-order dynamics equation,the shelf life prediction model of Prunus humilis Bunge solid beverage was established.The prediction model predicted that the shelf life of ollie solid beverage stored at 4? was 413 d.The prediction model equation of the shelf life of ollie solid drinks is as follows:lnA=lnA0-0.31×exp(-1486/273.15+a)×t...