[Objectives]This study was conducted to provide a theoretical basis for the extraction and comprehensive utilization of functional active components of Chrysanthemum morifolium polyphenols.[Methods]With C.morifolium a...[Objectives]This study was conducted to provide a theoretical basis for the extraction and comprehensive utilization of functional active components of Chrysanthemum morifolium polyphenols.[Methods]With C.morifolium as a raw material,polyphenols were extracted by water extraction.The extraction process of polyphenols were optimized by single factor tests on solid-liquid ratio,extracting time and times.Old rice wine selected as the base wine was added with C.morifolium polyphenol extract,honey,citric acid and other auxiliary materials to prepare a kind of chrysanthemum old rice wine.Through sensory analysis combined with fuzzy mathematics comprehensive evaluation method,the optimal formula of chrysanthemum old rice wine was determined,and the corresponding physicochemical indicators of the obtained chrysanthemum old rice wine were tested.[Results]The optimal soaking process for C.morifolium was as follows:extraction time of 20 min,a solid-liquid ratio of C.morifolium to warm water at 1:40,extraction times of 3 times.The physical and chemical indicators of the chrysanthemum wine obtained from the above optimal formula were as follows:sugar content 5%,ethanol content 11%,and pH value 4.04.The chrysanthemum old rice wine obtained was clear and transparent,and the fragrance of chrysanthemum was coordinated with the mellow aroma of rice wine.The taste was refreshing and suitable for the vast majority of people to drink.[Conclusions]The new type of chrysanthemum old rice wine combines the polyphenolic active substances in C.morifolium with the low ethanol content of old rice wine,which not only improves the utilization rate of C.morifolium,but also strengthens the health function of old rice wine products,improves the quality of old rice wine,and promotes the healthy and rapid development of the old rice wine industry.展开更多
[Objectives]This study was conducted to develop a health-care product with smooth taste and high nutrition.[Methods]With natural wheat germ powder as the main raw material and maltodextrin,white sugar,compound stabili...[Objectives]This study was conducted to develop a health-care product with smooth taste and high nutrition.[Methods]With natural wheat germ powder as the main raw material and maltodextrin,white sugar,compound stabilizer and other materials as auxiliary materials,the formula of wheat germ solid beverage was optimized using sensory evaluation value as an index,through the mixture experiment method and fuzzy mathematical analysis.[Results]The optimal formula of wheat germ solid beverage was:sugar 11.51%,maltodextrin 37.89%,wheat germ powder 50%,compound stabilizer 0.6%(arabic gum 0.3%,xanthan gum 0.3%),soya bean lecithin 0.2%,ethyl maltol 0.002%,and vanillin 0.003%.[Conclusions]This study provides a theoretical basis for expanding the market-oriented production and application of wheat germ.展开更多
文摘[Objectives]This study was conducted to provide a theoretical basis for the extraction and comprehensive utilization of functional active components of Chrysanthemum morifolium polyphenols.[Methods]With C.morifolium as a raw material,polyphenols were extracted by water extraction.The extraction process of polyphenols were optimized by single factor tests on solid-liquid ratio,extracting time and times.Old rice wine selected as the base wine was added with C.morifolium polyphenol extract,honey,citric acid and other auxiliary materials to prepare a kind of chrysanthemum old rice wine.Through sensory analysis combined with fuzzy mathematics comprehensive evaluation method,the optimal formula of chrysanthemum old rice wine was determined,and the corresponding physicochemical indicators of the obtained chrysanthemum old rice wine were tested.[Results]The optimal soaking process for C.morifolium was as follows:extraction time of 20 min,a solid-liquid ratio of C.morifolium to warm water at 1:40,extraction times of 3 times.The physical and chemical indicators of the chrysanthemum wine obtained from the above optimal formula were as follows:sugar content 5%,ethanol content 11%,and pH value 4.04.The chrysanthemum old rice wine obtained was clear and transparent,and the fragrance of chrysanthemum was coordinated with the mellow aroma of rice wine.The taste was refreshing and suitable for the vast majority of people to drink.[Conclusions]The new type of chrysanthemum old rice wine combines the polyphenolic active substances in C.morifolium with the low ethanol content of old rice wine,which not only improves the utilization rate of C.morifolium,but also strengthens the health function of old rice wine products,improves the quality of old rice wine,and promotes the healthy and rapid development of the old rice wine industry.
文摘[Objectives]This study was conducted to develop a health-care product with smooth taste and high nutrition.[Methods]With natural wheat germ powder as the main raw material and maltodextrin,white sugar,compound stabilizer and other materials as auxiliary materials,the formula of wheat germ solid beverage was optimized using sensory evaluation value as an index,through the mixture experiment method and fuzzy mathematical analysis.[Results]The optimal formula of wheat germ solid beverage was:sugar 11.51%,maltodextrin 37.89%,wheat germ powder 50%,compound stabilizer 0.6%(arabic gum 0.3%,xanthan gum 0.3%),soya bean lecithin 0.2%,ethyl maltol 0.002%,and vanillin 0.003%.[Conclusions]This study provides a theoretical basis for expanding the market-oriented production and application of wheat germ.
