Processing method of blueberry granular powder

Abstract

The present invention relates to a processing method of blueberry granular powder. The method comprises the following steps: ripening blueberries are selected, the selected blueberries are washed, impurities of the washed blueberries are removed, the impurity removed blueberries are blanched, the blanched blueberries are squeezed into slurry, fruit seeds are sieved out, then 1-1.2% by mass of a citric acid solution at 1-2 times of a mass of the slurry is added, and a mixture is subjected to a high pressure treatment at 200-400 MPa and 25-30 DEG C for 15-20 minutes; then 0.5-0.6% of a zinc ion solution at a concentration of 0.01-0.02 mol/L is added, a pH is adjusted to be 3-3.5, a secondary squeezing is conducted for 20-25 minutes, a sieving is conducted, and insoluble matters are filtered out; then 15-20% of maltodextrin is added, a substrate concentration is adjusted to be 35-40%, and a spray drying is conducted; and then a fine crushing is conducted, the crushed materials pass a 120-200 mesh sieve, a swelling agent is added, the materials are pressed into granules, the granules are sieved, the sieved granules are subjected to a shading sub-filling, and the sub-filled granular powder is preserved by filling nitrogen. The processing method aims at preventing degradation and loss of anthocyanins contained in the blueberries, better retains nutritional contents of the blueberries and promotes a development of a deep processing of the blueberries.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a processing method of blueberry granular powder. Background technique [0002] Blueberry anthocyanin is the main functional factor of blueberry. It is a food additive with dual functions of nutrition and coloring. It has the advantages of safety, wide range of sources and pharmacology. It can be widely used in food, health products and other fields, and has broad market prospects. However, blueberry anthocyanins are easily degraded during storage and processing, which directly affects the nutritional value and quality of the product. During storage at room temperature, peroxidase participates in the degradation of anthocyanins, promotes browning, accelerates degradation, and forms polymers, causing changes in the color of blueberry juice. For example, sterilized juice contains more low-molecular polymers than Chenghua juice. On the contrary, The aged juice contained more hig...

AI Technical Summary

Problems solved by technology

At present, the quality of blueberry products on the market is uneven, and low-quality products cannot meet the needs of consumers who are increasingly aware of nutrition. How to improve product quality has become a key problem that restricts the development of the blueberry industry and the utilization of resources.