Preparation process of blueberry concentrated juice with high content of anthocyanin

A technology with high anthocyanin and preparation process, applied in the direction of food science and the like, can solve the problems of low stability of blueberry anthocyanin, poor clarification effect of blueberry juice, loss of color and aroma, etc., to protect the color and aroma, etc. Sensory quality, shortened concentration time, non-degradable effect

Active Publication Date: 2012-10-10
ANHUI AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

The stability of blueberry anthocyanins is not strong, and it is easy to decompose in environments such as high temperature, light, sufficient oxygen, and the presence of polyphenol oxidase
[0003] In the current preparation technology and process of fruit juice concentrate, in the extraction, clarification, and concentration processes of fruit juice, the anthocyanins in blueberries are very easy to lose in large quantities, and the anthocyanins content of the obtained blueberry concentrate juice is low, and the antioxidant capacity is weak. The nutritional and health value is low, and the color and aroma are greatly lost, and the sensory quality is reduced
In the fruit juice extraction process, the ordinary crushing and pressing extraction process not only cannot extract most of the anth

Method used

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  • Preparation process of blueberry concentrated juice with high content of anthocyanin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037]Crush and beat the blueberry fruit of the Rabbiteye Garden blue variety, add pectinase, homogenate, and then carry out enzymatic hydrolysis; wherein, the amount of pectinase added is 0.1mg / g, the temperature of enzymatic hydrolysis is 45°C, and the enzymatic hydrolysis The time is 1 hour. After the enzymatic hydrolysis is completed, the blueberry pulp is filtered and separated into blueberry mixed juice and blueberry pomace through a centrifuge; wherein, the rotating speed of the centrifuge is 3000r / min, and the centrifugation time is 10min. After adding clarifier chitosan to the obtained blueberry mixed juice according to the addition amount of 0.15 g / L, let it stand for 12 hours, and then adopt a microfiltration membrane with a pore size of 0.2 micron to remove microorganisms by suction to obtain clarified blueberry juice. The obtained clarified blueberry juice was concentrated under reduced pressure using a rotary evaporator to obtain concentrated blueberry juice; whe...

Embodiment 2

[0039] Crush and beat the blueberry fruit of the Rabbiteye Garden blue variety, add pectinase, homogenate, and then carry out enzymatic hydrolysis; wherein, the amount of pectinase added is 1.5mg / g, the temperature of enzymatic hydrolysis is 55°C, and the enzymatic hydrolysis The time is 3 hours. After the enzymatic hydrolysis is completed, the blueberry pulp is filtered and separated into blueberry mixed juice and blueberry pomace through a centrifuge; wherein, the rotating speed of the centrifuge is 5000r / min, and the centrifugation time is 20min. The obtained blueberry mixed juice was added with clarifier chitosan according to the addition amount of 0.3 g / L, left to stand for 48 hours, and then adopting a microfiltration membrane with a pore size of 0.2 micron to remove microorganisms by suction to obtain clarified blueberry juice. The obtained clarified blueberry juice is concentrated under reduced pressure using a rotary evaporator to obtain concentrated blueberry juice; ...

Embodiment 3

[0041] Crush and beat the blueberry fruit of the Rabbiteye Garden blue variety, add pectinase, homogenate, and then carry out enzymatic hydrolysis; wherein, the amount of pectinase added is 0.6 mg / g, the temperature of enzymatic hydrolysis is 51 °C, and the enzymatic hydrolysis The time is 2.4 hours. After the enzymatic hydrolysis is completed, the blueberry pulp is filtered and separated into blueberry mixed juice and blueberry pomace through a centrifuge; wherein, the rotating speed of the centrifuge is 4000r / min, and the centrifugation time is 15min. The obtained blueberry mixed juice was added with clarifier chitosan according to the addition amount of 0.2 g / L, left to stand for 24 hours, and then adopting a microfiltration membrane with a pore size of 0.2 micron to remove microorganisms by suction to obtain clarified blueberry juice. The obtained clarified blueberry juice was concentrated under reduced pressure using a rotary evaporator to obtain concentrated blueberry ju...

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PUM

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Abstract

The invention provides a preparation process of blueberry concentrated juice with high content of anthocyanin. According to the preparation process provided by the invention, pectase is adopted for performing enzymolysis on blueberry pulp, chitosan is adopted as a clarifying agent for obtaining clear blueberry juice, a decompression concentration process is adopted for preparing the blueberry concentrated juice, and microwave sterilization is adopted for sterilizing the blueberry concentrated juice. The preparation process comprises the following steps of: selecting blueberry fruits in vaccinium ashei gardenblue species; extracting the blueberry juice, and adding the pectase to perform the enzymolysis on the blueberry pulp; clarifying the blueberry juice, and adding the chitosan as the clarifying agent for obtaining the clear blueberry juice; concentrating the blueberry juice, and adopting the decompression concentration to obtain the blueberry concentrated juice; and performing sterile filling on the blueberry juice, and adopting the microwave sterilization to sterilize the blueberry concentrated juice, wherein the content of soluble solids in the blueberry concentrated juice is 60%-75%, and the content of the anthocyanin is 1.925g/L-3.384g/L. The preparation process provided by the invention can not only effectively prevent the loss of the anthocyanin in the blueberry concentrated juice, but also shorten the concentration time, control the production cost of the preparation process and effectively protect color, luster, fragrance and other sensory qualities of the blueberry juice.

Description

technical field [0001] The invention relates to a preparation process of concentrated fruit juice, in particular to a preparation process of concentrated blueberry juice with high anthocyanin content. Background technique [0002] Blueberry is a perennial deciduous or evergreen shrub of the Rhododendronaceae Vaccinium genus, also known as lingonberry. Blueberries are rich in various antioxidant components and are one of the fruits with the strongest antioxidant effect. Among them, the content of anthocyanins is the highest among all fruits and vegetables in nature. Anthocyanins in blueberries have strong antioxidant capacity and are considered to be the strongest natural antioxidants in nature. The stability of blueberry anthocyanins is not strong, and it is easy to decompose in environments such as high temperature, light, sufficient oxygen, and the presence of polyphenol oxidase. [0003] In the current preparation technology and process of fruit juice concentrate, in t...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/08A23L2/84A23L2/72A23L2/48
Inventor 高学玲刘佳岳鹏翔
Owner ANHUI AGRICULTURAL UNIVERSITY
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