Preparation for restraining thermal degradation of anthocyanin in fruit juice and prediction method of preparation

Abstract

The invention discloses a preparation for restraining thermal degradation of anthocyanin in fruit juice and a prediction method of the preparation. The preparation is a beta-cyclodextrin solution of which the mass concentration is 0.5-4%. Besides, the invention further discloses a method for restraining the degradation of the anthocyanin in the fruit juice. The method comprises the following steps of separating the fruit juice from fruit residues, adjusting the pH of the fruit juice to 3.0-4.0 with citric acid, then adding beta-cyclodextrin to the fruit juice so that the mass concentration of the fruit juice is 0.5-4%; and performing uniform stirring so that the degradation of the anthocyanin caused in the heat treatment and storage process can be restrained. Finally, the invention discloses a dynamic equation for restraining the degradation of the anthocyanin in mulberry fruit juice, waxberry fruit juice, lonicera caerulea fruit juice and blueberry fruit juice through a 2% beta-cyclodextrin solution. The equation can effectively predict the degradation situation of the anthocyanin in the mulberry fruit juice containing beta-cyclodextrin, the waxberry fruit juice containing beta-cyclodextrin, the lonicera caerulea fruit juice containing beta-cyclodextrin and the blueberry fruit juice containing beta-cyclodextrin, can provide guidance for the fruit juice in the processing and storing course, and can contribute to guiding and selecting appropriate storage condition and storage time.

Description

technical field [0001] The invention relates to the field of fruit juice processing, in particular to inhibiting the degradation of anthocyanins during heat treatment of berry juice by using a safe and efficient preparation. Background technique [0002] my country is rich in berry resources, mainly including blueberries, raspberries, mulberries, blackberries, bayberry, cherries, sea buckthorn, indigo honeysuckle, etc. Because of their high nutritional value, unique fresh flavor and excellent processing performance, they have gradually attracted people's attention. Berries are generally not shelf-stable, so most of the berries are processed into various products, such as juice, jam, fruit wine and fruit powder solid beverages. With the continuous improvement of modern food processing technology, the small berry industry is bound to move towards industrialization, industrialization and standardization, and will also become another pillar of my country's agricultural producti...

AI Technical Summary

Problems solved by technology

Although these papers and published inventions all involve the effect of β-cyclodextrin on the inhibition of anthocyanin degradation, none of them involve the kinetics of β-cyclodextrin inhibition of anthocyanin degradation, and no establishment of β-cyclodextrin inhibition of anthocyanin Kinetic models of degradation, therefore cannot predict the degradation of anthocyanins during juice processing and storage

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