Daisy brain solid beverage formula overall solution development company.

original title: Chrysanthemum brain solid beverage formula overall solution development companychrysanthemum brain adaptability is wide, easy to grow, is a plant for many years to harvest vegetables. Chrysanthemum brain vegetables contain protein, fat, cellulose and potassium, calcium salt minerals, with detoxifying, mediating the stomach, heat reduction effect and treatment of constipation, hypertension, headache and other diseases of health functions are more popular health vegetables. But at present, most of the chrysanthemum brain is limited to fresh food, not see a large number of production of dry products or other storage-resistant processed products, can not meet the needs of year-on-year consumption as a healthy vegetable, thus limiting the development of the production of chrysanthemum brain vegetables in remote areas. Therefore, the research and development of chrysanthemum brain series processing products with J'broad market prospects. This experiment is based on chrysanthemum brain as raw material for the development of chrysanthemum brain solid beverage.Chengcheng Jiaying Beverage Science and Technology Research Institute is China's beverage product design overall program service platform, providing beverage formula research and development as the core of the overall program services, including food and beverage technology research, food and beverage product development, food and beverage technical advice, guidance, transfer and other one-stop beverage project services. With 27 years of experience in the beverage industry, more than 60 people of beverage professional and technical personnel team, including New Hope Dairy, Endashan, Prince's milk, Yangzijiang, Yan's House, Huiyuan juice, Wahaha, Wang Laoji, freezing point, early Yuan, bear inn and other thousands of beverage production enterprises product development and technical support services.MethodAnalysis method: the thermal hot temperature and time for color protection effect of the experimental analysis, to chrysanthemum brain juice, beta-ring dextrin, sodium methyl cellulose (CMC one Na, sodium bicarbonate, white sugar, etc. to determine the product color, aroma, taste, shape, the highest comprehensive score as the standard of judgment.raw materials pre-treatment: choose fresh, mature and stable, not aging, yellowing. No pesticide pollution, no pests and diseases, no decay and decay of chrysanthemum brain raw materials. Wash off the sediment and impurities with clean water, cut off the discoloration, aging and other parts, and then the raw materials cast people with 0.25% sodium bicarbonate, water temperature of 80 degrees C in the water bath after the 20s after the backup.process raw material selection - selection - cleaning to miscellaneous - bleaching color - cooling - slurry - filtration - blending - concentration - for roasting - grinding into powder - sterilization - packaging - finished products.The results and analysis the effect of hot ironing on chrysanthemum brain color protection effect: take chrysanthemum brain raw materials at 65 degrees C, 80 degrees C, 100 degrees C and other 3 different temperatures in the water bath hot, each temperature hot time is 10s, 20s, 30s, 40s and 50s, to investigate the effect of hot ironing temperature and time on chrysanthemum brain color. Color protection effect can be seen, hot hot temperature and time on the chrysanthemum brain color protection effect has a great impact, the results show that in 8090 temperature conditions hot 20s color protection effect is better. Hot ironing can destroy the activity of enzymes and prevent enzyme oxidation browning, therefore, hot ironing can maintain the unique green in the chrysanthemum brain, effective color protection, because the passivation temperature of chlorophylline decomposition enzyme is 80 degrees C, this time can prevent chlorophyl reaction. In order to achieve the purpose of color protection. Hot ironing time is too long and will make the quality of the product is the least reduced, so the best condition is 80 degrees C hot 20s. In addition, chrysanthemum brain in alkaline conditions chlorophylline production of stable sodium salt, can prevent chrysanthemum brain in the hot ironing process of chlorophylline de-magnesium loss of green.effects of different formulations on the sensory quality of chrysanthemum-brain solid beverages: the main factors affecting the sensory quality of solid beverages are sweeteners, thickeners, types of thickening stabilizers and increased population. In order to achieve better results in the taste, taste, color and other sensory quality of chrysanthemum brain solid drinks, according to the experimental results, white sugar was selected as a sweetener, sodium methyl cellulose (CMC1Na), beta-cyclic degeneration as a thickener. To a certain most chrysanthemum brain juice as the benchmark, add different amounts of sweeteners, thickeners, etc. , the reference of its dosage is mainly based on solid beverage production process, and finally carried out orthotic experiments, so as to determine the use of chrysanthemum brain solid beverage better formula. The trial chrysanthemum brain solid beverage said l0g with 100mL boiling water dissolved after the beverage experimental products using the perception test of the 10-point scoring method for comprehensive assessment, the evaluation items include the shape of the product, color, taste and dissolution. Scoring criteria seeConclusionHot hot temperature and time on the color protection effect of chrysanthemum brain has a great impact, better hot process conditions for 80 degrees C hot 20s; The primary and secondary factors for the sensory quality of chrysanthemum-brain solid beverages are A (CMC-Na) , C (white sugar) and B (p-ring degrin), and the better formulation of chrysanthemum-brained solid beverages is sodium methyl cellulose (CMC 1Na 0.2%, beta-cyclic degeneration 5%, sweetener (white sugar) 50%.
. Responsible editor:
.