五味子红色素的提取及其在果冻中的应用

Extraction of Schisandra chinensis Red Pigment and Its Application in Jelly

以超临界CO2提取五味子木脂素的萃余物为原料,通过正交试验研究五味子红色素最优提取工艺条件;利用该五味子红色素添加桑葚汁、复合凝胶剂和白砂糖研制出风味独特、营养丰富的复合果冻.结果表明:超声波辅助法提取红色素的最优工艺条件为超声功率200 W,乙醇体积分数90%,提取时间20 min,料液比1∶30;综合考察影响果冻感官品质的组织状态、口感、风味、色泽等因素,利用模糊综合评判法确定复合果冻的最佳配方为五味子红色素粉末2.0%,复合胶凝剂2.0%,桑葚汁7.0%,白砂糖12.0%.

This paper selected Schisandra chinensis by supercritical CO2 extractive remnant for material, the optimum extraction process of Schisandra chinensis red pigment is studied through the orthogonal test, and compound jelly with unique flavor and rich nutrition are developed by adding mulberry juice,composite gel and white sugar to the Schisandra chinensis red pigment. The result showed that the optimal process conditions of extracting red pigment assisted by ultrasonic are as follows：ultrasonic power 200 W,the volume fraction of ethanol 90%,extraction time 20 min,material to solution 1 ∶ 30. It took a comprehensive study of factors affecting the microstructure,texture, flavor, and color of the jelly sensory quality and obtained the optimal formula for the composite jelly by means of fuzzy comprehensive evaluation：Schisandra chinensis red pigment powder 2 . 0%, composite gelling agent 2. 0%,mulberry juice 7. 0%,and white sugar 12. 0%.