Preparation method of vaccimium spp. juice with high anthocyanin content

An anthocyanin and blueberry juice technology, applied in the field of food processing, can solve the problems of difficult juice production and low anthocyanin content, and achieve the effect of increasing anthocyanin content

Inactive Publication Date: 2013-12-25
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During conventional juicing, the cells of blueberry fruit cannot be completely broken, and the pectin, starch, cellulose and other substance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Blueberry juice was prepared according to the above process route, the pectin-cellulose-starch compound enzyme enzymatic hydrolysis process was 1g / L, the enzymatic hydrolysis temperature was 30°C, and the enzymatic hydrolysis time was 120min. The remaining pomace after juicing is extracted twice with 80% ethanol aqueous solution containing 0.1% hydrochloric acid at a ratio of 1:20, with an ultrasonic power of 600W, and the extraction time is 30 minutes. After rotary evaporation until no ethanol droplets drip out, the anthocyanin samples were freeze-dried at -70°C for 24 hours, and the freeze-dried samples obtained after ultrafine grinding were added to the blueberry juice obtained from the aforementioned squeezing at a rate of 0.5g / 100ml and stirred evenly. Packing, pasteurization, sealing, storage, to obtain the finished product. After testing, the anthocyanin content of blueberry juice without pectin-cellulose-starch compound enzyme treatment and adding pomace was 72....

Embodiment 2

[0020] Blueberry juice was prepared according to the above process route, the pectin-cellulose-starch compound enzyme enzymolysis process was 1.5g / L, the enzymolysis temperature was 35°C, and the enzymolysis time was 60min. The residual pomace after juicing was extracted twice with 80% ethanol aqueous solution containing 0.1% hydrochloric acid at a solid-liquid ratio of 1:30, with an ultrasonic power of 700W, and the extraction time was 40 minutes. After extraction, the supernatant was filtered and kept at 45°C After rotary evaporation until no ethanol droplets drip out, the anthocyanin samples were freeze-dried at -70°C for 24 hours, and the freeze-dried samples obtained after ultrafine grinding were added to the blueberry juice obtained from the aforementioned squeezing at a rate of 0.5g / 100ml and stirred evenly. Packing, pasteurization, sealing, storage, to obtain the finished product. After testing, the anthocyanin content of blueberry juice without pectin-cellulose-starch...

Embodiment 3

[0022] Blueberry juice was prepared according to the above process route, the pectin-cellulose-starch compound enzyme enzymolysis process was 0.8g / L, the enzymolysis temperature was 35°C, and the enzymolysis time was 120min. The residual pomace after juicing was extracted twice with 80% ethanol aqueous solution containing 0.1% hydrochloric acid at a solid-liquid ratio of 1:20, with an ultrasonic power of 500W, and the extraction time was 40 minutes. After extraction, the supernatant was filtered and kept at 45°C After rotary evaporation until no ethanol droplets drip out, the anthocyanin samples were freeze-dried at -70°C for 24 hours, and the freeze-dried samples obtained after ultrafine grinding were added to the blueberry juice obtained from the aforementioned squeezing at a rate of 0.5g / 100ml and stirred evenly. Packing, pasteurization, sealing, storage, to obtain the finished product. After testing, the anthocyanin content of blueberry juice without pectin-cellulose-starc...

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Abstract

The invention discloses a method for preparing fruit juice with high anthocyanin content from vaccimium spp. fruit. The method comprises the steps that the vaccimium spp. fruit serves as a raw material; juicing is performed by pectin, cellulose and starch composite enzyme enzymolysis; residual anthocyanin in vaccimium spp. fruit residues is extracted, filtered, condensed, frozen, dried, subjected to superfine grinding, and then added to the vaccimium spp. fruit juice. The method significantly increases the anthocyanin content of the vaccimium spp. fruit juice. The method is simple in preparation technology and low in production cost, facilitates industrial production, and has higher popularization performance, and the anthocyanin content of the fruit juice is high.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing blueberry juice with high anthocyanin content. Background technique [0002] blueberry( Vaccimium SPP.), also known as blue berry, blue indigo fruit, and lingonberry, belongs to the genus Vaccinium of Rhododendronaceae, and is a perennial deciduous / evergreen woody shrub. Blueberries are native to eastern Canada and the northeastern United States. Artificial domestication began in the early 20th century. After nearly a hundred years of artificial introduction and hybridization, there are now nearly 200 varieties, which are widely cultivated in North America, East Asia, Europe, Australia, South America and other places. , the world's blueberry cultivation has reached 1.2 million mu, with an annual output of 500,000 tons. Since blueberry fruit is rich in V A , V E , SOD, anthocyanins, phenolic acids, flavonols and other physiologically active substances and ...

Claims

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Application Information

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IPC IPC(8): A23L2/04
Inventor 丁之恩严红光
Owner ANHUI AGRICULTURAL UNIVERSITY
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