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A kind of method for improving the stability of blueberry anthocyanins

A technology for the stability of blueberry anthocyanins and glycosides, applied in chemical instruments and methods, food ingredients as pH modifiers, and food ingredients as antimicrobial preservation, etc., can solve the problem of blueberry anthocyanin instability and lack of nutritional and health products , easy to degrade and other problems, to achieve the effect of tight combination, increase nutrition and prolong shelf life

Active Publication Date: 2021-03-19
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are very few studies and applications on the stability of anthocyanins by casein in milk. Blueberry functional products are a major development trend of blueberries in the future. However, blueberry-flavored products are mostly seen in the market. The main reason is that blueberry anthocyanins are unstable and easy to degrade, and chemical additives such as sodium salicylate and hydroxybenzoic acid have certain effects on the human body. Therefore, it is necessary to develop a kind of milk protein as the main raw material. Method for Improving the Stability of Blueberry Anthocyanins

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for improving the stability of blueberry anthocyanins, comprising the following steps:

[0028] Clean the fresh blueberries after picking and put them in a -30°C freezer for 30 minutes, then transfer them to a -25°C freezer for 15 minutes, and finally transfer them to a -18°C freezer for storage; take 3Kg of blueberries and place them in an ultra-high pressure device for use thaw at 200MP for 20s; put the thawed blueberries directly into the beater for beating, add 60% alcohol according to the ratio of solid to liquid 1:10, mix evenly, and ultrasonically extract the mixture at 40°C for 2h, pass After the 200-mesh filter cloth, vacuum rotary evaporation at 35°C until there is no ethanol smell, collect the crude extract, refrigerate at 4°C for one day, centrifuge the solution at 4°C, 5000r for 10 minutes, and take the supernatant , the supernatant was vacuum-filtered to obtain the filtrate; the ADS-750 macroporous resin column was used to inject samples at a flow...

Embodiment 2

[0030] A method for improving the stability of blueberry anthocyanins, comprising the following steps:

[0031] Clean the picked blueberries and put them in a freezer at -30°C for 30 minutes, then transfer them to a freezer at -25°C for 15 minutes, and finally transfer them to a freezer at -18°C for storage; take 5Kg of blueberries and place them in an ultra-high pressure device for use thaw at 200MP for 25s; put the thawed blueberries directly into the beater for beating, add 60% alcohol according to the ratio of solid to liquid 1:10, mix evenly, and ultrasonically extract the mixture at 40°C for 2h, pass After the 200-mesh filter cloth, vacuum rotary evaporation at 35°C until there is no ethanol smell, collect the crude extract, refrigerate at 4°C for one day, centrifuge the solution at 4°C, 5000r for 15 minutes, and take the supernatant , the supernatant was vacuum-filtered to obtain the filtrate; the ADS-750 macroporous resin column was used to inject samples at a flow rat...

Embodiment 3

[0033] A method for improving the stability of blueberry anthocyanins, comprising the following steps:

[0034] A. Clean the fresh blueberries after picking and put them in a freezer at -35°C for 35 minutes, then transfer them to a freezer at -22°C for 20 minutes, and finally transfer them to a freezer at -19°C until use;

[0035] B. Ultra-high pressure thawing: place the frozen fruit in an ultra-high pressure device and thaw at 225MP for 20s;

[0036] C. Extraction of blueberry anthocyanins: Weigh a certain amount of blueberry frozen fruit, and the thawed blueberries are directly put into the beater for beating, and 60% alcohol is added according to a certain proportion, mixed evenly, and the mixture is ultrasonically extracted at 45°C for 1.5h , after passing through a 200-mesh filter cloth, vacuum rotary evaporation at 36°C until there is no ethanol smell, and collect the crude extract;

[0037] D. Filtration: Refrigerate the crude extract for one day at 4°C, centrifuge th...

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Abstract

The invention provides a method for improving the stability of blueberry anthocyanin. According to the method, the blueberry anthocyanin purified by virtue of ADS-750 macroporous resin is taken as a raw material and is added with 10% preheated cow milk protein drying powder to form an anthocyanin stabilizer, so that the stability of the blueberry anthocyanin is improved in the processing and production processes; and citric acid is added to adjust the pH value so as to enable proteins to reach an isoelectric point, so that the proteins can play a role of a relatively good stabilizer. The cow milk protein drying powder is prepared by virtue of a low-temperature freeze drying method, and casein with the highest content in the cow milk protein drying powder can be taken as the anthocyanin stabilizer, has a special structure and is used for usually coating small molecule substances, so that the problem that anthocyanin in a traditional blueberry product is poor in stability in the processing and storage processes can be effectively solved; meanwhile, by adding cow milk protein, the nutrition of the blueberry product is greatly increased; and besides, by utilizing a non-thermal processing technique, the binding of the blueberry anthocyanin and the casein is relatively tight, the effects of killing bacteria and prolonging the guarantee period of the blueberry product can be achieved, and the operation process is safe, sanitary, simple, low in energy consumption and pollution-free.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for improving the stability of blueberry anthocyanins. Background technique [0002] Most of the current blueberry products only retain the flavor components of blueberries, while the nutritional components of blueberries have been lost a lot and are not well preserved, especially the most important nutritional components anthocyanins in blueberries. Blueberry anthocyanins are the most important natural functional pigments in blueberries. According to research, blueberry anthocyanins have strong antioxidant capacity, and have various physiological functions such as scavenging free radicals in the body, delaying aging, regulating blood lipid levels, inhibiting the absorption of cholesterol, and eliminating eye fatigue. . For a long time, during the processing and storage of the anthocyanin components of blueberry deep-processing products, due to the thermal degradation and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/43A23L33/105A23L33/19C07H17/065C07H1/08
CPCA23V2002/00A23L5/43A23L33/105A23L33/19C07H1/08C07H17/065A23V2200/06A23V2250/032A23V2250/2104A23V2250/2106A23V2250/5424A23V2200/10A23V2300/20
Inventor 李斌李恩惠孟宪军谭羽翀张琦张野林杨李冬男王月华
Owner SHENYANG AGRI UNIV
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