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Method for preparing blueberry jam with high content of anthocyanin

A blueberry jam and anthocyanin technology, which is applied in food preparation, gas-containing food ingredients, food extraction, etc., can solve the problems of blueberry anthocyanin loss and low anthocyanin content, and achieve simple operation, low temperature, and reduced emissions Effect

Active Publication Date: 2015-02-04
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing blueberry jam processing process will go through heating processes such as high-temperature cooking and pasteurization. Long-term heating causes a lot of blueberry anthocyanin loss, and the anthocyanin content of the blueberry jam finished product is significantly lower than that of the used blueberry raw material. Difficult to satisfy consumers' pursuit of healthy food concept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of preparation method of blueberry jam with high anthocyanin content is carried out according to the following steps:

[0031] (1) Raw material preparation: Fresh blueberries are washed with water, drained, and separated according to the weight ratio of 1:2, which are used to prepare blueberry pulp and extract blueberry juice respectively.

[0032] (2) Preparation of blueberry pulp: put the fresh blueberry fruit of step (1) accounting for 1 / 3 of the total weight in a tissue beater for beating for 2 minutes to obtain blueberry pulp,

[0033] (3) Squeeze blueberry juice and extract blueberry anthocyanins:

[0034] Juicing the fresh blueberry fruit that accounts for 2 / 3 of the total weight in step (1) by squeezing, and reserving the juice for other uses; drying the blueberry pomace obtained after squeezing to reduce the moisture content to 5% at 50°C, and then The pomace is crushed, and the sieve is collected after passing through a 40 mesh sieve to obtain the blue...

Embodiment 2

[0041] A kind of preparation method of blueberry jam with high anthocyanin content is carried out according to the following steps:

[0042] (1) Preparation of raw materials: Fresh blueberries are washed with water, drained, and separated according to the weight ratio of 1:1, which are used to prepare blueberry pulp and extract blueberry juice respectively.

[0043] (2) Preparation of blueberry pulp: put the fresh blueberry fruit in step (1) accounting for half of the total weight in a tissue beater for beating for 2 minutes to obtain blueberry pulp,

[0044] (3) Squeeze blueberry juice and extract blueberry anthocyanins:

[0045]Juicing the fresh blueberry fruit that accounts for half of the total weight in step (1) by squeezing, and reserving the juice for other uses; drying the blueberry pomace obtained after squeezing to reduce the moisture content to 5% at 60°C, and then The pomace is crushed, and the sieve is collected after passing through a 60-mesh sieve to obtain the...

Embodiment 3

[0052] A kind of preparation method of blueberry jam with high anthocyanin content is carried out according to the following steps:

[0053] (1) Raw material preparation: Fresh blueberries are washed with water, drained, and then separated according to the weight ratio of 2:3, which are used to prepare blueberry pulp and extract blueberry juice respectively.

[0054] (2) Preparation of blueberry pulp: put the fresh blueberry fruit in step (1) accounting for 2 / 5 of the total weight in a tissue beater for beating for 2 minutes to obtain blueberry pulp,

[0055] (3) Squeeze blueberry juice and extract blueberry anthocyanins:

[0056] Juicing the fresh blueberry fruit that accounts for 3 / 5 of the total weight in step (1) by squeezing, and reserving the juice for other uses; drying the blueberry pomace obtained after squeezing to reduce the moisture content to 5% at 70°C, and then The pomace is crushed, and the sieve is collected after passing through an 80 mesh sieve to obtain th...

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Abstract

The invention belongs to the technical field of processing of agricultural products, and specifically relates to a method for preparing a blueberry jam with ahigh content of anthocyanin. The method comprises steps: preparing raw materials, preparing blueberry pulp, extracting blueberry anthocyanin, and preparing the blueberry jam, wherein the extract of blueberry anthocyanin is obtained mainly by subjecting blueberry residues, which are obtained after a juice extraction process, to supercritical-CO2 fluid extraction. The problems of the existing traditional blueberry jam preparation process such as serious loss of anthocyanin and not high content of anthocyanin are solved, the extract of anthocyanin is added into the jam to increase the content of anthocyanin in the blueberry jam, and the content of anthocyanin in the finished products of the blueberry jam is higher than that of anthocyanin in jams which are prepared by the conventional process by 20%-100%.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a method for preparing blueberry jam with high anthocyanin content. Background technique [0002] As a typical representative of small berries, blueberries are tender and juicy. After harvesting, blueberries are easily rotted due to mechanical damage, physiological metabolism, and microbial infection. The fruit is not resistant to handling and turning, and has poor storage and transportation capabilities. value. Blueberry fruit contains a large amount of anthocyanins, as well as rich vitamin A, vitamin E, carotenoids and so on. A large number of reports have proved that anthocyanins have the functions of scavenging free radicals in the body, anti-tumor, anti-cancer, anti-inflammation, inhibiting lipid peroxidation and platelet aggregation, preventing diabetes, losing weight, and protecting eyesight. Therefore, blueberry fruit has good health effects, such...

Claims

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Application Information

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IPC IPC(8): A23L1/068A23L21/15
CPCA23L21/12A23L21/15A23L33/105A23V2002/00A23V2250/11A23V2250/2104A23V2300/14A23V2300/44
Inventor 夏其乐邢建荣郑美瑜陈剑兵
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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