Research on Deastringency of Raw Chestnut Rose Juice and Preparation of Its Blended Fruit-Vegetable Juice with Pear and Pumpkin

JIN Jiaxing; ZHANG Haijuan; YUE Hualing; SONG Yan; ZHANG Hongxia; LIAO Hongmei

doi:10.13386/j.issn1002-0306.2021110290

Volume 43 Issue 16

Aug. 2022

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Science and Technology of Food Industry > 2022 > 43(16): 255-262. > DOI: 10.13386/j.issn1002-0306.2021110290

JIN Jiaxing, ZHANG Haijuan, YUE Hualing, et al. Research on Deastringency of Raw Chestnut Rose Juice and Preparation of Its Blended Fruit-Vegetable Juice with Pear and Pumpkin[J]. Science and Technology of Food Industry, 2022, 43(16): 255−262. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110290.

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Research on Deastringency of Raw Chestnut Rose Juice and Preparation of Its Blended Fruit-Vegetable Juice with Pear and Pumpkin

1.
Research and Development Engineering Research Center of Rosa kweichonensis var. sterilis of Guizhou Provincial Education Department, Anshun University, Anshun 561000, China
2.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

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Received Date: November 23, 2021
Available Online: May 30, 2022

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Abstract

Abstract

Objective: To solve the problem of sour taste in raw chestnut rose juice, and to develop its blended fruit-vegetable juice with good taste quality, sweet and sour taste and high stability. Methods: The raw chestnut rose juice was first deastringented with gelatin adsorption or β-cyclodextrin embedding, and then it was blended with freshly prepared pear juice and pumpkin pulp, finally the pasteurization parameters of blended fruit-vegetable juice were optimized. Results: By adding 0.5% gelatin, the tannin removal rate of raw chestnut rose juice could reach 63.00%. According to the sensory evaluation results and basic physical and chemical indexes, the optimal ratio of compound fruit and vegetable juice was determined as follows: The volume ratio of golden thorn pear juice:pear juice:pumpkin pulp was 34:40:26. As the blended fruit-vegetable juice was subjected to pasteurization at 85 °C for 3 min, total viable bacteria of it was1.38 lg CFU/mL, and the counts of yeasts and molds were under the detect limitation (<1 CFU/mL). There were 2.33% and 5.98% reduction of soluble solid content and total acid of the blended juice, respectively. And 67.8% superoxide dismutase was retained. The retention rates of reduced vitamin C (V_C) and total V_C were 8.72% and 80.3%, respectively. However, a viable browning of blended juice occurred after pasteurization. Conclusion: A blended chestnut rose fruit-vegetable juice with good taste and high nutritional value was developed by deastringency treatment of raw cloudy juice and further more blending with proper fruit-vegetable juice or pulp. The obtained results would provide primary technical suggestions for the deep processing of chestnut rose juice in the future.
- raw chestnut rose juice,
- deastringency,
- blended fruit-vegetable juice,
- pasteurization

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