On the basis of grass coral beverage ingredients, production process, and packaging forms, GAP and HACCP are organically combined to be applied to the grass coral beverage production. Potential risk factors from the process of production are analyzed from the aspects of physical hazards, chemical hazards, and biological hazards, to determin determine critical control points (CCP) in production process, so that significant harm can be controlled or prevented through. Monitoring measures are taken to ensure effective implementation of CCP, and corrective actions are taken when the divergence appears in CCP, to ensure product quality and safety.
This chapter researches on the influence of suspension stability on juice particle regarde and quadratic regression longan as raw materials, mainly defines four factors, namely sugar concentration, radius, SC amount and pH adopting uniform design and gradually regression. and then use the DPS-9.5 software according to find the highest index data to find out the relevant formula and on this basis the combination of factors. The results show that good suspended particles in suspension stability with 0.28% xan than gum and 0.1% agar edible, pH3.7, solubility of 3.2%glucose, with a radius of 4mm3. The paper provides an experimental basis and promotion for the production and processing of applications by applying the regular pattern of the model.
Gellan gum is a kind of microbial polysaccharides. Because of its excellent stability and suspension effect,it is used widely in liquid milk products. The research focuses on application characteristics of gellan gum,especially a high acyl gellan gum,in liquid milk products. Based on China's dairy industry facts,this paper studies the properties of gellan gum and how to scientifically use it,in order to promote application levels of gellan gum in liquid milk.The experimental results showed that: 1The more time of gellan gum solution is maintained at 90℃,the more decrease of elastic modulus and viscosity will be. 2 Gellan gum elastic modulus and viscosity were decreased with increasing of the temperature of pasteurization. 3If the gellan gum dispersed in water of different temperatures it will swell and in 75℃ will go to extreme and showed that the highest viscosity. If temperature of the water used continue to raise,the viscosity start to decline. 4With the increase in the number of reflux,the elastic modulus and the viscosity will decrease obviously.Conclusions: In the actual production, the heating of gellan gum should be reduced as much as possible.Sterilization parameters should be, based on the products category and ensured commercial sterilization, the combination of lower temperature of sterilization and the shorter time of sterilization. For the pasteurized products,sterilization in 75℃ was best with gellan gum suspending very effectively.
The tomato,anthocyanins,white granulated sugar,citric acid as raw material,development a with antioxidant and anti-aging health care function of functional beverage. Taking sensory quality as evaluation index,the content of anthocyanins,tomato juice,sugar and citric acid were determined by single factor experiment. Subsequently,the recipe was optimized in a four-factor and three-level L9(34)test,and the results were anthocyanins 0.01%,1 sugar 0%,citric acid0.10% and tomato juice 5%.
In order to improve the sensory quality of green tea extracts comprehensively, steamed green tea, the raw materials in this paper, was extracted by a series of enzymes and then experienced deslagging, centrifuge, concentration, blending and finally was sterilized and filled into green tea concentration with unique flavor. Our study shows that the tea infusion of enzyme-treated group had high and lasting fragrance and also owned the characteristic of umami, less bitter taste compared with untreated. What’s more, the total yield was found raised from 30% to 46%, Increased by 53.33%. In the process of enzymolysis, tea leaf tissue was broken constantly and floccules increased accordingly. Meanwhile, soluble solid content of tea infusion increased significantly, especially in the total reducing sugar and the total free amino acid. By measure of the flavor components, the growth of tasty amino acid and the decrease percent of tea polyphenol and catechins were observed in enzyme-treated group, which lead to more coordinating mouthfeel than control. The aroma analytical data suggested that the total volatile components and linalool increased by 33.6% and 75.3% respectively under enzymes treatment. Alcohols and aldehydes which present fresh flowery scent were the main kinds of volatiles in the green tea concentration. We achieve to improve and reshape the quality, flavor and aroma of tea extract through effective adjustment, biodegradable release and regulation of key flavor compounds.
A study was conducted on the production technology of a compound beverage made from hawthorn( Crataegus pinnatifida) and kiwifruit( Actinidia arguta) as the raw materials. And the effects of stabilizers on the sensory indexes of compound beverage were investigated by a single-factor experiment. The optimum formula of the drink was hawthorn30%, kiwifruit 15%, sugar 12%, citric acid 0.2%, with 0.15%( CMC-Na ∶xanthan gum = 1∶1) as a complex stabilizer.The beverage is characterized by the best quality, with aromas of hawthorn and kiwifruit.
Raw milk are used as raw material,the manufacture process conditions of long life flavored yogurt of rose were discussed. Product formula and compositional formulation of emulsion stabilizer were studied by orthogonal experiments. The results showed that the most adapted technological conditions of preparation of long life flavored yogurt of rose was as follows: rose sauce was 4.0%;whey protein powder was 1.0%;white sugar was 9.0%;and rose flavours was 0.06%. This formula can obtain good taste,good taste and good flavor of rose yogurt. The best stabilizer compositional formulation was as follows: acetylated distarch phosphate was 1.4%;low ester pectin was 0.2%;and agar was 0.3%. Under the condition of the stability of system,the long life flavored yogurt of rose can be guaranteed with good quality products in shelf life and a delicate refreshing and delicate taste.
Fresh Cao Jiang yam is used as the raw materials to develop a low DE value fructose syrup by two enzymes.After researching various kinds of factors such as the mass fraction of Caojiang yam,the addition of fungi alpha amylase,saccharification time and saccharifying temperature and etc.,a orthogonal experiment of 4 factors 3 levels is conducted to get the optimize level of syrup. The result shows that the optimal conditions of starch hydrolyzing are as follow: yam mass fraction getting 35% of the yam pulp,adding of α-amylase 8U for every gram starch,liquefied time for 30 min,liquid temperature for 80℃,fungi alpha amylase adding 0.11 gram for every kilogram starch,saccharification temperature 55℃,and saccharification time of 10 h. These conditions will get the biggest influence to DE value,and get the DE value from the syrup produced by 30% ~ 35%.
In order to get a kind of new composite functional drinks with good flavor and rich nutrition,with the main raw material of mushroom and hawthorn,the experiments got the optimal extraction process parameters of the mushroom polysaccharide by the optimization of the production process,namely the leaching ratio of 25,pH = 8.5,extracting time 2h,the temperature 45℃,enzyme amount 0.5%,mushroom polysaccharide extraction rate reached 6.25%.The experiments got the optimal formula:0.3% mushroom polysaccharide,12% hawthorn juice concentrate,0.012% Ann honey,0.3% citric acid,0.3% sugar,0.002% essence,0.002% pigment by the formula screening of orthogonal test.The compound beverage realized the complementation of the flavor and nutrition.
This method is applied with USA Dionex company ICS-1100 ion chromatographyand Dionex IonPac AS22 anion analysis column. The 4.5mmol/L Na2CO3+0.8mmol/L NaHCO3 was used for isocratic elution. After the process of ASRS300(4mm) anion suppressor,CRD300 carbon dioxide removal device andTemperature control conductivity detector were installed with the injection volume of 300μL. Bromate was Determined by calculating the peak areain drinking natural mineral water. In calibration curve coefficient r equals to 0.9998,the detection limit 4.54μg/L,RSD0.42% ~1.90% and the recoveries between 96.2% ~ 101.3%.
Jasmine guanxi pomelo processing technology was discussed based on guanxi pomelo and jasmine as the main raw material and sensory score. Orthogonal experimental was designed on single factors. The results showed that the optimum formula was jasmine juice content of 25%,sugar content of 16%,citric acid content of 0.2%,sodium citrate content of 0.03%,and glucose syrup content of 3%. The product tasted best with the flavor of grapefruit and jasmine,and slightly bitterness.
Food-grade hydrogen peroxide of different concentrations of 0.3%~ 3% was used in a disinfection test for caps of barreled water for different durations of 30s and 60s through the ways of soaking,wiping,etc. The results showed that 100% disinfection effect could be achieved with 0.5% hydrogen peroxide in 30s. Hydrogen peroxide can be used to replace chlorine dioxide.
Elements content of Mn,Fe,Cu,Zn,P and Se in raspberry were determined by the inductively coupled plasma atomic emission spectrometry(ICP-AEs)with wet digestion on samples using a mixed acid of concentrate nitric acid perchloric acid(3∶ 1). Experimental measurement results was of higher precision and accuracy when the six selected analysis line wavelengths were respectively 257.610,257.610,324.754,213.856,213.618,and 196.026 nm. The relative standard deviation(RSD)of each element was 0.44% ~ 2.43%,and each element recovery was 98.58% ~ 107.51%.The results shown that raspberry contains rich essential trace elements of which Zn and Mn content is higher.
Grape was used as the principal raw material to develop a functional mixed beverage,with the addition of some auxiliary materials including black rice anthocyanins,sugar,citric acid and crystal grape essence. Through single-factor experiments,the optimum technological parameters for treating grape juice with pectinase were determined. On this basis, single-factor and orthogonal experiments were conducted to determine the optimal process for and formula of the beverage. The results showed the optimum conditions for extracting grape juice with pectinase as pH4.0,45℃,1.35g/L pectinase and 40min;and the optimal formula of the beverage as grape juice 15%,black rice anthocyanins 0.003%,sugar 7%,citric acid 0.1%and crystal grape essence 0.015%. The results of this study can be used to provide some theoretical references for the industrialized production of anthocyanin beverages.
Flavonoids is an important component of lyceum with bioactivities and much attention has been paid to its research and application. The determination methods and extraction methods of the flavonoids in lyceum were briefly introduced in this paper and the development were forecasted.
The effect of extract temperature,ethanol concentration,and material liquid ratio on extraction rate of flavonoids in sweet potato stem leaf was studied according to the principle of Box-Benhnken central combination design of Design-Expert software. Based on the single factor tests,response surface method was applied to establish the quadratic polynomial model and the validity of the model was verified. Besides,the extraction condition of flavonoids using Box-Benhnken central combination design is optimized. Results of response surface analysis showed that the optimal condition is with: ethanol concentration of 70%,soaking time of 6h,extracting temperature of 90℃,extracting time of 15 min and materiAl liquid ratio of 1∶30. Under this optimal condition,the experimental value of flavonoids is 13.78 %.
In this paper,anthocyanins,apple juice,citric acid and sugar used as raw materials,a compound beverage of anthocyanins and juice,which had effects of antioxidation and preventing cardiovascular disease,was developed.First of all,the drink sensory quality used as evaluation index,the contents of apple juice,sugar,citric acid and anthocyanins were determined in single factor experiments. On this basis,the best formula was optimized in an orthogonal experiment of four factors and three levels L9(34). The result was anthocyanins 0.04%,sugar 11%,citric acid 0.11% and apple juice 4%.
Gynostemma pentaphyllum is one of Chinese natural characteristic resources. The results of researches in recent years have shown that Gynostemma pentaphyllum polysaccharides,as the major active components in Gynostemma pentaphyllum,have immunoregulatoty,anti-tumor,anti-oxidation,anti-virus,blood sugar lowering,blood fat reducing and radiation-resistant effects but little toxicity. At president,a lot of Gynostemma pentaphyllum products have been launched,including Gynostemma pentaphyllum tea,tablet,instant powder,capsule,oral liquid,pill,etc. In addition, there are additives made from Gynostemma pentaphyllum for use in beverage,sports drink,cola and beer. A summary was carried out on Gynostemma pentaphyllum polysaccharides mainly in composition,extraction process,physiological action and use prospects.
With fresh ginger,milk powder,sugar and black tea powder as raw materials,the processing technology of ginger sweet tea was studied. By single factor test on the amount of ginger added,orthogonal experiment and sensory evaluation,the best recipe of sweet tea with ginger was determined with traditional Tibetan sweet tea based recipe as a reference basis.,The experimental recipe of ginger sweet tea is: ginger 14 %,milk powder 40 %,sugar 6 %,black tea powder 2 %. The product has good color,smell,taste,and organizational status and retains its characteristic of traditional Tibetan sweet tea aromatic with sweet,and newly added delicate fragrance of ginger.
The present study was conducted on the technology of pine pollen beverage production based on single-factor and orthogonal experiments. The optimum production process for the beverage was determined:wall-breaking ratio 96.2% with 50min treatment, β-cyclodextrin 0.025%, white granulated sugar 3%, the glucose 2.5%, citric acid 0.21%,ascorbic acid 1.5%, and honey 3%.The pine pollen beverage was most stable with the precipitation rate of 1.15%when the CMC was 0.18%, the guar gum was 0.11% and the xanthan gum was 0.13%. The given pine pollen contained flavonoids 404.932mg/100g. The obtained beverage it was a kind of anti-oxidation, anti-aging of the new health drink which had a special scent of pine pollen with nutritious.
