Black chokeberry powder micro-capsules and preparation technology thereof

A preparation process, the technology of Rowan black fruit, is applied in the field of preparation of Rowan black fruit powder, which can solve the problems of loss of anthocyanin height and instability of polyphenols, and achieve low production cost, good stability and water solubility Sexuality, the effect of increasing the scope of application

Inactive Publication Date: 2018-04-13
TIANJIN INST OF IND BIOTECH CHINESE ACADEMY OF SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For the polyphenols such as anthocyanins in the fruit of Sorbus nigrum, the polyphenols such as anthocyanins are extremely unstable, and the conventional extraction and processing lead to the loss of anthocyanin height. Rare reports on powder development

Method used

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  • Black chokeberry powder micro-capsules and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1 A preparation process of black fruit sorbus powder microcapsules, the steps are as follows:

[0035] The fresh fruit of Sorbus blackberry is cleaned and squeezed to obtain juice and pomace; 0.5% citric acid is added to the juice to protect the color, and the soluble solid content of the juice is determined a;

[0036] Add the wall materials as maltodextrin b and β-cyclodextrin c, a:b:c=1:1.5:0.2, dissolve the wall materials with an appropriate amount of water, and heat to 70℃ for gelatinization;

[0037] The juice and the wall material are passed through a 100-mesh sieve, mixed thoroughly and stirred for 10 minutes, and the total solid content concentration is 25%; the spray drying inlet air temperature is 150°C, and the outlet air temperature is 70°C.

Embodiment 2

[0038] Example 2 A preparation process of black fruit sorbus powder microcapsules, the steps are as follows:

[0039] The fresh fruit of Sorbus blackberry is cleaned and squeezed to obtain juice and pomace. Add water to the pomace, pomace: water=1:5, add 0.5% citric acid for color protection, add pectinase 0.1%, and stir at 50°C for 30 minutes ;

[0040] Add ethanol to the pomace aqueous solution to an ethanol concentration of 50%, ultrasonically treat for 30 minutes, and filter to remove insoluble substances;

[0041] Pass the juice and wall material through a 100-mesh sieve, mix thoroughly and stir for 10 minutes, and the total solids concentration is 25%; the spray drying inlet air temperature is 150°C, and the outlet air temperature is 70°C;

[0042] Continue to add water, color retention agent, and pectinase to the pomace and repeat the extraction three times, combine the filtrate, remove ethanol and part of the water by vacuum rotary evaporation at low temperature (48℃), concent...

Embodiment 3

[0045] Example 3 A preparation process of black fruit sorbus powder microcapsules, the steps are as follows:

[0046] The fresh fruit of Sorbus blackberry is cleaned and squeezed to obtain juice and pomace. Add 0.2% citric acid and 0.1% L-cysteine ​​to the juice to protect the color. Determine the soluble solid content of juice a;

[0047] The wall material added is maltodextrin b, a:b=1:2. Use appropriate amount of water to dissolve the wall material and heat it to 70℃ to gelatinize;

[0048] The juice and the wall material are passed through a 100-mesh sieve, mixed thoroughly and stirred for 10 minutes, and the total solids concentration is 20%; the inlet air temperature of the spray drying is 142°C, and the outlet air temperature is 65°C.

[0049] Such as figure 1 As shown, the obtained microcapsule powder has a smooth surface and no wrinkles, indicating that the protection of anthocyanins is better.

[0050] The present invention uses maltodextrin and β-cyclodextrin as the main...

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Abstract

The invention discloses a preparation technology of black chokeberry powder. The preparation technology of the black chokeberry powder comprises the following steps: step one, separating pomace from juice of black chokeberry fruits, and carrying out color protection treatment; step two, extracting anthocyanin from the pomace; and step three, respectively adding wall materials into the juice obtained in the step one and the anthocyanin and proanthocyanidin obtained in the step two, and carrying out spray-drying so as to obtain the black chokeberry powder with high anti-oxidation capability. Theinvention further discloses a black chokeberry powder. The black chokeberry powder has a relatively high anthocyanin content (0.1-30%), as well as good stability and water solubility; and thus, the black chokeberry powder can be used for developing foods such as solid beverages and so on. As a result, the application range of the black chokeberry fruits in the solid foods can be effectively increased.

Description

Technical field [0001] The invention relates to a preparation process of black fruit sorbus powder rich in anthocyanins. Background technique [0002] Melanocarpa ( Aronia melanocarpa , Sorbus nigrum) is a perennial deciduous shrub belonging to the genus Adenium in the Rosaceae plant. It is native to eastern North America, introduced to Europe and the former Soviet Union, and later introduced by my country. Sorbus melanocarpa fruits are purple-black berries, rich in anthocyanins and proanthocyanidins, and have extraordinary health effects. They have been widely used in medicine and functional food industries in Europe and America, but there are few reports on their processing in China. [0003] Sorbus melanocarpa fruits are rich in anthocyanins, flavonoids, phenolic acids, procyanidins and other polyphenols. Among them, the content of polyphenols in the fruit reaches 2051-2556 mg / kg (fresh weight), accounting for more than 99% of the antioxidant components of the fruit. The poly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L29/30A23L33/17A23L5/41A23L3/46A23L5/20
CPCA23L3/46A23L5/20A23L5/41A23L29/30A23L33/105A23L33/17A23V2002/00A23V2200/048A23V2250/21A23V2250/5112A23V2250/5114
Inventor 陈利梅李德茂胡伶陈世富叶露贞陈吴西张涵实
Owner TIANJIN INST OF IND BIOTECH CHINESE ACADEMY OF SCI
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