Application of ultrahigh pressure technology in Schisandra Chinensis Baill beverage processing

In order to avoid the thermal damage of nutritional ingredients of Schisandra Chinensis Baill beverage and promote the application of ultrahigh pressure technology in beverage industry, a new method of beverage processing with ultrahigh pressure technology was introduced. Ultrahigh pressure technology was used to extract the effective ingredients from Schisandra Chinensis Baill and sterile the beverage. Uniform design was used to optimize the extraction conditions of ultrahigh pressure extraction. Considering the practical conditions, the improved extraction conditions are as follows: the concentration of ethanol is 60%, pressure is 350 MPa, the ratio of solid to liquid is 1∶50. The conditions of beverage sterilization are as follows: pressure is 400 MPa, sterilizing time is 5 min. The extraction yield of total lignans is 2.99%, and the sterilizing result satisfied GB2759-81. Ultrahigh pressure technology can not only improve the quality of the Schisandra Chinensis Baill beverage, but also improve the efficiency and reduce the investment of equipments.