Processing of Clear Beverage of Begonia Fimbristipula Hance

摘要

The techniques of color protection and processing clear beverage of Begonia Fimbristipula Hance by pectinase hydrolysis were studied. Through single factor and orthogonal tests, the results showed that, Begonia Fimbristipula Hance was blanched in 200mg / L zinc acetate and 0.15% calcium hydroxide solution for 3min at 90 V, which had good effect on color protection; the raw materials were beaten, 0.1% pectinase was added .then hydrolyzed for 2h at 50 V and up to 81.7% of juicing rate was yielded; 1.4g / L pectinase was added into enzymolysis solution for clarification, clear juice and water (4 : 6) were mixed, then 0.15% xanthan gum, 0.10% CMC-Na, 6% sucrose and 0.2% citric acid were added for making clear nutritious beverage with desirable color, flavor, taste and good stability. This beverage product can not meet the needs for food and health of people, but also provide certain technological reference for developing Begonia Fimbristipula Hance.