Extraction of Procyanidins from Pitaya Peel and Exploration of Gelatinous Candy
[Objective]To utilize the bioactive components in pitaya peel and develop a gelatinous candy enriched with procyanidins extract from pitaya peel.[Method]The procyanidins were extracted by ultrasonic method.The research explored the effects of temperature,ethanol concentration,ultrasonic power and water bath time on the extraction rate and the process was optimized by orthogonal experiment.Gelatinous Candies were made from sorbitol,xylitol,gelatin,procyanidins from pitaya peel and lutein ester.Orthogonal experiment was conducted to explore the effects of gelatin ratio,water content and citric acid content on the quality of gelatinous candies.[Result]The best extraction technology was as follows:solid-liquid ratio 1∶20(g/mL),ethanol concentration 50％,ultrasonic power 180 W,ultrasonic time 30 min,temperature of water bath 40 ℃,extraction time 2.5 h.According to the results of sensory score and texture analysis,the optimal formula included 28％of water,0.1％of citric acid,and the ratio of gelatin to gelatin and sugar was 3∶10,procyanidins extract from pitaya peel 0.4％,lutein ester 0.024％.[Conclusion]Under the optimal conditions,the extraction rate of procyanidins from pitaya peel was 79.2 mg/100 g.The extract can provide pigments and nutrients for the gelatinous candy.The gelatinous candy under the optimize formula had better springiness and the sensory score increased after optimization.
万方数据
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