Method for processing dried blueberry fruit having high anthocyanin content

A processing method and high anthocyanin technology are applied in food processing, fruit and vegetable preservation, and the function of food ingredients, etc., which can solve the problems of anthocyanin substance destruction, product phase difference, nutrition and functional health discount, etc., and achieve Effect of reducing loss and inhibiting hydration

Active Publication Date: 2015-05-27
HANGZHOU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0017] Most of the current dried blueberries are made through candied fruit and candied fruit processing. On the one hand, the skin of the product is severely damaged, the appearance is incomplete, and the quality is poor; Vegetarian sub...

Method used

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  • Method for processing dried blueberry fruit having high anthocyanin content
  • Method for processing dried blueberry fruit having high anthocyanin content
  • Method for processing dried blueberry fruit having high anthocyanin content

Examples

Experimental program
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Effect test

Embodiment 1

[0032] After screening and washing the blueberries, drain the water, prepare a 0.10% citric acid solution (pH<4.0), blanch at 95°C for 50s, quickly cool the blanched blueberries with cold water to below 35°C, and drain the surface water. The blueberries were immersed in a fructose syrup solution of 65°Brix at a ratio of 1:1.5 by mass to liquid, and 0.15% of honey, 0.10% of seaweed polysaccharide, 0.10% of citric acid, 0.03 % ascorbic acid, 0.04% tartaric acid, 0.01% tannic acid, 0.04% tea polyphenols, osmotic dehydration at 35°C for 48h, and 35% of fresh fruit moisture was removed. The blueberries after osmotic dehydration are dried to a moisture content of 35% by using a heat pump drying method at 42 ° C and a humidity of 60%, and then dried by a hot air drying method at 55 ° C until the moisture content is less than 15%, and aw is less than 0.65. The dried blueberry fruit is cooled to room temperature, and then packed in an opaque aluminum foil bag to obtain the dried bluebe...

Embodiment 2

[0034] After screening and washing the blueberries, drain the water, prepare a 0.15% citric acid solution (pH<4.0), blanch at 98°C for 45s, quickly cool the blanched blueberries with cold water to below 35°C, and drain the surface water. The blueberries were immersed in the fructose syrup solution of 55°Brix according to the ratio of material to liquid mass ratio of 1:2.0, and the mass fractions of 0.15% honey, 0.15% seaweed polysaccharide and 0.05% citric acid were added to the dipping solution. , 0.06% ascorbic acid, 0.03% tannic acid, 0.08% tartaric acid, 0.06% tea polyphenols, osmotic dehydration at 40 ℃ for 60h, removing 32% of fresh fruit moisture. The blueberries after osmotic dehydration are dried to a moisture content of 30% by a heat pump drying method at 45°C and a humidity of 65%, and then dried by a hot air drying method at 53°C to a moisture content of less than 15% and aw less than 0.65. The dried blueberry dried fruit is cooled to room temperature, and packed i...

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Abstract

The invention discloses a method for processing a dried blueberry fruit having high anthocyanin content. The method comprises the following steps: step (1) screening fresh blueberry fruits, washing and removing water; step (2) dewaxing the blueberry which is treated in the step (1), cooling and removing water; step (3) firstly performing an osmotic dehydration treatment and then performing a heat pump-hot wind united drying treatment; step (4) cooling the dried blueberry fruits to room temperature, making sure that the retained amount of an anthocyanin type substance in the dried blueberry fruits is above 800mg/100g. By controlling the processing parameters such as pH and temperature that influence the stability of the anthocyanin, a vertical stacked hydrophobic structure is formed by utilizing copigmentation and union of molecules, so that hydration of the anthocyanin type substance is inhibited; the structural stability of the anthocyanin type substance is improved by modification effect of an intra-molecular structure which has reactions such as glycosylation and acylation, and thus the stability of the blueberry anthocyanin is improved, and the loss of the blueberry anthocyanin during processing is reduced.

Description

technical field [0001] The invention belongs to the technical field of blueberry dried fruit processing technology, and in particular relates to a processing method capable of reducing the loss of anthocyanin during the processing of blueberry dried fruit. Background technique [0002] Blueberry (Blueberry) is a genus of bilberry in the Rhododendron family. The species names are bilberry and bilberry. Because the fruit is blue berry, the trade name is blueberry. The edible rate is 100%. In addition to organic acids, it is also rich in amino acids, vitamins and trace minerals such as calcium, iron, zinc, potassium, and phosphorus. In addition, blueberries are most notable for flavonoids such as anthocyanins. Research results from the Human Nutrition Center of the United States Department of Agriculture show that blueberries have the highest content of anthocyanins among all fruits and vegetables, and have significant antioxidant capacity. . Modern medical and pharmacologica...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23B7/022A23L19/00
CPCA23B7/022A23V2002/00A23V2200/30Y02P60/85
Inventor 刘军波邹礼根赵芸
Owner HANGZHOU ACAD OF AGRI SCI
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