科研之友
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摘要
The functional beverage can regulate body functions to a certain degree. With the development of times,the people’s living pace is getting faster. More and more people are under sub health condition. To alleviate this situation, the functional beverage came into being,became become more and more popular. In this study,dried loquat leaf and fresh loquat fruit with health care function were used as raw material. The flavanoids were extracted from the dried loquat leaf by using alkali-soluble and acid precipitation method . The flavanoids extracting solution and fruit juice and fruit made by fresh loquat ,were made into fruit type drink of health care functions through recipe optimization. First determine the optimum extraction technology of preparing loquat leaf flavonoids leaching solution by using alkali-soluble and acid precipitation method. First use single factor experiment,and then through the four factors and three levels orthogonalexperiment. Results the optimum conditions of flavanoids were:akali extraction pH10.5,time 60min,temperature 95℃,the solid-liquid ratio of 1∶45. The results of single factor experiment were:optimum acid precipitation pH 3.0,extracting for 2 times. Color of the flavanoids extracting solution is bright orange,the flavonoid content is of 4.08%. And then determine the optimal process recipe. Through single factor experiments the optimal stabilizer conditions is formulated with 0.05%CMC-Na and 0.1%xanthan gum . By means of the four factors and three levels of orthogonal experiment and sensory evaluation,the best formula is:loquat leaf extracting solution to juice ratio 1∶3,sugar to acid ratio 95,10% of the solids content,flesh to water ratio of 1∶2. Then explore the sterilization process,come to more reasonable sterilization conditions of 100℃, 10min. The end product was bright yellow,orange-like fruit,stable and uniform, smooth texture, sweet and sour moderate,and has a faint taste of loquat,with pH value of 3.58,the flavonoid content of 0.46mg/mL,the loss rate of 27.36%,total acid content 0.24%in(malic acid).
