:,UV IKON 810, 700 nm. DU 27Spectropho to neter 1. 1 U S2KT P

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1 31 3 ( ) V o l. 31 N o Jour. of N o rthw est Sci2T ech U niv. of A gri. and Fo r. (N aṫ Sci. Ed. ) June 2003 Ξ,,,, (, ) [],, 100, 217,, 18, 8,, , 1. 32, 2. 4 : h, h, h,, 72. 7%,, : 120, 80, 2. 2, 0. 4, 0. 7, 20 Λg g, 1, []; ; [ ] T S [ ] A [ ] (2003) , 100,,,,,, ;,,, [1, 2 ],,,,,,, [2 ],, ; ; ; ; ; ; ; ; 1. 2 [3 ] :, : 6 mo lgl HC l h; 5 mo lgl N aoh 20 h; 121M B V c : 850 :,UV IKON 810, 700 nm : : :, DU 27Spectropho to neter : K, U S2KT P Ξ [ ] [ ] [ ] (1964- ),,,,

2 92 ( ) [2 ], h, h, h, 3,, 1. 4, [4 ] :, : 3,, 200 kpa, 85% :, 40 50,,, F low ers,,, 200 kpa, 96% : 50 kpa : 120, 3 s, kpa, 15 m in ,,, 100, , ( ) [5 ], 18, 8,, , , , ;, , 3. 99, ;, T able 1 T he nutrition compo so tion and tannin centent of several dry flow ers So luble sugar To tal sugar To tal acid T annin P ro tein Safflow er Honeysuck le Ro se Ch rysanthem um Hop s Sw eet2scented o sm anthus A pp le flow er Ro se of sharon L ily F low ers 2C T able 2 T he m ineral compo so tion and vitam in C centent of several dry flow ers Kg N ag (Λg g - 1 ) Cag M gg Zng (Λg g - 1 ) Feg V cg Safflow er Honeysuck le Ro se Ch rysanthem um Hop s Sw eet2scented o sm anthus A pp le flow er Ro se of sharon L ily : N o te: N ac l is used to p reserve sw eet2scented o sm anthus, so sodium is very h igh in contenṫ

3 3 : 93 Am ino acid Saf2 flow er 3 T able 3 T he am ino acid centent of several dry flow ers Honey2 suck le Ro se Ch rysan2 them um Sw eet2scented o sm anthus Ro se of sharon A pp le flow er A SP T h r Ser Glu P ro Gly A la Cys V al M et Ileu L eu T yr Phe L ys H is A rg T rp ,, Χ2,,,, 1. 32, 2. 4, ( ) [4 ],,,, 180,, , 45 T reatm ent Λg g 45 extract, added 0. 2 Λg g pecto lase L ily, m in 22. 8, m in 24. 9, 45, 60 m in,,, m in 24. 9, m in 25. 6, h, h, h 4 T able 4 T he dry substance content of ro se flow er juice D ry so lid content 20 m in 40 m in 60 m in 90 m in 120 m in extract, no pecto lase extract, no pecto lase extract, no pecto lase ggkg5,, mm,,,, 100% ; 180 ggkg,, 3 100% ggkg, 3,

4 94 ( ) %, %, %, %, 2 3,, 3 N um ber of tim es g So luble so lid 5 100%,,, T able 5 T he Extract techno lgical param eters of ro se flow er juice g So luble to tal sugar g To tal acid T annin P ro tein g% g g% g g% ,,, 72. 7%,,,, 6 T able 6 T he effects of filter on ro se flow er juice Compo sition So luble to tal sugar g Befo re filtration g A fter filtration g% Lo sing rate To tal acid T annin P ro tein , 80, 2. 2, 0. 4, 0. 7, 20 Λg g, 1, ; ;,, ;, ( ), 2. 3, ph = , ),, 100,, 18, 8 2) 1. 32, 2. 4,, 3) h h, h,, 72. 7%,, 4) : 120, 80, 2. 2, 0. 4, 0. 7, 20 Λg g, 1, [ 1 ]. [M ]. :, [ 2 ]. [M ]. :, [ ] [ 3 ],,. [M ]. :, [ 4 ]. [M ]. :, [ 5 ],. [M ]. :, (98 )

5 98 ( ) 31,,, GB [ 1 ]. (cider) [J ]., 1999, (5) : [ ] [ 2 ],,,. [J ]. ( ), 2000, 15 (3) : [ 3 ],. [J ]., 1999, (4) : [ 4 ] GB , [S ]. [ 5 ] GB , [S ]. [ 6 ]. [M ]. :, [ 7 ],,. [J ]. ( ), 1999, 29 (1) : [ 8 ] GBgT , [S ]. [ 9 ] GBgT , [S ]. R esearch on the p rocessing techn ique of the cider w ith app le concen trated ju ice Y UAN Ya-hong,Y UE Tian- li, GAO Zhen-peng,W ANG Y un-yang,l IY ue (College of Food S cience and Eng ineering,n orthw est S ci2t ech U niversity of A g riculture and Forestry, Yang ling, S haanx i , China) Abstract: In th is paper, the ferm en tation p rocess of cider w as studied by u sing clarificated app le concen trated ju ice (A JC). T he resu lt show ed: T he op tim al p rocessing param eters of ferm en tation in low temperatu re fo r p roducing cider w as ob tained; T he op tim al ferm en tetion condition s by u sing of A JC w ere as fo llow ings: temperatu re 16, amoun t of inocu lation 3 ggkg, dilu tion of A JC 200 ggkg. T hen p roper ferm en tation p rocess and param eter w ere op tim ized. Key words: app le concen trated ju ice; cider; ferm en tation under low temperatu re; p rocessing param eters (94 ) Com po sition analysis of several dry flow ers and p rocessing techno logy reserch of ro se beverage XU Hua i-de,l IU L in-we i,l IY uan-rui,l iu X ing-hua,l IYan-p ing (College of Food S cience and Eng ineering,n orthw est S ci2t ech U niversity of A g riculture and Forestry, Yang ling, S haanx i , China) Abstract: Com po sit ion ana lysis of Safflow er, Honeysuck le, Ro se, Ch rysan them um, Sw eet2scen ted o sm an thu s, Ro se of Sharon,A pp le flow er,l ily w ere conducted. It show s that p ro tein con ten t of several dry flow ers is mo re than 100, p ro tein con ten t of Hop s is 217. Several dry flow ers have 18 k inds of am ino acid and essen tial am ino acid, bu t Honeysuck le has no t. T rp, Glu of Ro se of Sharon is Several dry flow ers have rich m ineral compo so tion. Iron of Safflow er is Iron of A pp le flow ers is T he Ex tract techno lgical param etes of ro se flow er ju ice w ere studied. F irstly, 15 tim es w ater and 0. 2 Λg g of pecto lase w ere add to ro se flow ers, at 45, tak ing tim e fo r 2 h. Second, 10 tim es w ater w ere add to ro se flow ers, at 70, tak ing tim e fo r 1. 5 h. T h ird, 10 tim es w ater w ere add to ro se flow ers, at 95, tak ing tim e fo r 1 h. T hen, diatom aceou s earth w as u seed to filter ro se flow er ju ice together w ith th ree tim es ex tract ju ice. So lub le to tal sugar lo st 72. 7%, to tal acid did no t change, tann in and p ro tein lo sṫ T he op tim al ingredien ts fo r ro se beverage are 120 of ro se flow er ju ice, 80 of sugar, 2. 2 of L emon acid, 0. 7 of Sodium pho sphate tribasic, 0. 4 of Sodium lemon acid, 1 of Ro se flauou ring, 20 Λg g of E thyl m alto l,w ith p roper p ropo rtion of o thers to imp rove its taste. Key words: dry flow er; ro se beverage; p rocessing techno logy