Raspberry is the dried immature fruit of the Chinese raspberry of the genus Hibiscus, family Rosaceae. Raspberry flavor sweet and sour, warm, mainly containing terpenes, flavonoids, volatile oil and other components, which has a variety of pharmacological effects, the regulation of the body’s vital activities and medicine and health care is of great significance.

Pharmacophysiological functions of raspberries

1.1 Anti-tumor function

Studies have shown that 3β,19α-dihydroxyurs-12-ene-24,28-dioic acid-24-methyl ester-28-O(6-part-O-methyl-β-D-glucopyranose) ester and 3β,19α-dihydroxyurs-12-ene-24,28-dioic acid-24-methyl ester-28-O-β-D-glucopyranose ester are two kinds of constituents of raspberries and the plant in which it belongs. components have strong anti-tumor activity against human liver cancer cells and human leukemia cells.

1.2 Anti-aging function

Raspberry contains a variety of antioxidant, immune regulation and adjustment of substance metabolism and other components.

Zhu Shusen et al. studied the effect of raspberries on learning and memory ability as well as the content of heart, brain and liver lipofuscin through mouse experiments, and the results show that: raspberries can make one of the important indexes reflecting the degree of aging, lipofuscin significantly reduced, that is, it can delay the development of mice to aging.

In addition, raspberries can improve the hypoxia resistance of mice and prolong the duration of swimming in normal mice. This suggests that raspberries have anti-aging and strengthening effects.

1.3 Antioxidant activity

The DPPH radical scavenging capacity of antioxidant actives in nine varieties of raspberries was tested by Lu Wik et al.

All nine varieties showed high ORAC values up to 351.30 µmol/g, indicating that raspberries have high DPPH free radical scavenging capacity.

1.4 Other pharmacophysiological effects

Chen Kunhua et al. found that the four extracts of raspberry: aqueous extract, alcoholic extract, crude polysaccharide and n-butanol fractions have obvious lymphocyte proliferation-promoting effects, and the aqueous extract of raspberry can reduce the content of hypothalamus LHRH, pituitary LH, FSH, and gonadal E2, and increase the level of thymus LHRH and blood T. The effect of the aqueous extract on the proliferation of lymphocytes has been demonstrated in the food industry, and it has been shown that raspberries have high DPPH free radical scavenging ability.

Development and utilization of raspberry in food industry

Raspberry is a plant that can be used in both medicine and food, not only clinically used in anti-tumor and anti-inflammatory, but also its fruits can be used in the food industry for brewing, making jam, juice, drinks, etc. Raspberry leaves can be used as a substitute for tea to make sweeteners and tea beverages.

2.1 Raspberry winemaking

Raspberry can be directly fermented winemaking, but also with other raw materials composite winemaking, Li Xiong et al. raspberry as the main raw material, appropriate addition of wolfberry, wine yeast as fermentation production bacteria, through the fermentation effect to produce a raspberry wolfberry nutritional health wine.

Process flow of raspberry wolfberry health wine:

The production process was optimized and studied through experiments. The optimal process conditions for fermentation were determined as 2% yeast inoculum, 20% goji berry addition, fermentation temperature of 25°C, and fermentation time of 7 days.

2.2 Raspberry beer

The color of raspberry extract is amber close to the color of beer, the aroma is close to the aroma of hops, and the antibacterial effect of raspberry can extend the shelf life of beer.

Zhu Huixia et al. optimized the production process of raspberry beer, and determined that the optimal addition amount of raspberry extract was 3%, and the beer added with raspberry extract was light yellow, bright and transparent, with no suspensions and precipitates; the foam was white and delicate, and long-lasting; it had the aroma of raspberries and the unique aroma of hops, and the taste was pure, and the contents of crude triterpenoids, crude polysaccharides and flavonoids were higher than those of ordinary beer. is higher than that of ordinary beer.

2.3 Application of raspberry in dairy products

Tang Minmin et al. used soybean, cow’s milk and raspberry as the main raw materials to develop coagulated yogurt, and determined the optimal amount of soybean milk to replace cow’s milk;

The process parameters of curdled raspberry yogurt were also optimized. The experimental results showed that the optimal process optimization parameters: fermentation temperature of 42 ℃, inoculum amount of 3%, raspberry juice addition of 5%. The solidified yogurt produced is not only delicate and refreshing, sweet and sour, but also has a strong raspberry flavor.

2.4 Raspberry beverage development

Raspberry can be made into a beverage, but also with a variety of beverages made of composite juice drinks. Because the raspberry juice is slightly astringent, and has the shortcomings of the flavor is not obvious and the color is dull.

Sun Han Ju et al. The use of orange juice and raspberry has a similar color and has the advantages of bright color, strong flavor, taste pure, orange juice and raspberry juice made of composite juice, and the process of this composite beverage optimization: raspberry juice content of 7%, orange juice content of 2%, 12% of sugar addition, citric acid addition of 0.1%. The composite juice produced was orange-yellow in color, sweet and sour taste, and has the unique aroma and taste of raspberry fruit; juice clarification, translucent, good fluidity, no turbid precipitation.

Liang Kui Jing et al. mixed raspberry extract with Nutrient Walnut Milk in different ratios to obtain walnut milk with raspberry nutrients. The optimum wavelength of 680 nm was chosen to observe the stability of different ratios of walnut milk, and the optimum ratio of walnut milk and raspberry extract was finally determined to be 20:5. The composite beverage made of the extract mixed with walnut milk not only made the walnut milk with a unique flavor, but also increased the nutrients of raspberries, which enriched the variety of beverages.